- 2 tablespoons butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken, diced
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups egg noodles, uncooked
- In a large pot over medium heat, melt the butter. Add the onion and garlic and cook until softened.
- Stir in the flour and cook for 1 minute.
- Gradually stir in the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add the chicken, thyme, salt and pepper. Simmer for 5 minutes.
- Stir in the egg noodles and cook for 8-10 minutes or until noodles are tender.
- Serve hot.
chicken noodle soup
soup
chicken
dinner
lunch
main dish