I like to use rotisserie chicken for this soup, but 2 cups of leftover chicken works great, too.


Creamy Chicken Noodle Soup (adapted from here)

serves 8


1 tablespoon butter

1 small yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

2 garlic cloves, minced

1/4 cup all purpose flour

½ teaspoon dried thyme

1 bay leaf

1 teaspoon salt

½ teaspoon pepper

8 cups chicken broth

1 medium potato, peeled and diced

2 cups cooked chicken

1 cup fat free half and half

4 cups uncooked wide egg noodles


Over medium heat, melt butter in a large pot.   Add the onion, carrot, celery, and garlic. Saute for about 5 minutes, or until the vegetables are soft.  


Add the flour, thyme, bay leaf, salt, and pepper.  Stir well, and cook for 3 minutes.  Add the chicken broth and potato and let the soup come to a boil. Partially cover the pot and cook over medium low heat for 20 minutes.


Bring the soup to a boil and add the noodles.  Cook for 10 minutes, then add the half and half and chicken.  Cook for 3 minutes to heat the chicken.