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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat Dutch oven to medium high heat with 1 to 2 tablespoons of oil.
Add onions and celery and sauté for 3 to 5 minutes, stirring occasionally until softened.
Stir in garlic and add flour. Mix to coat the vegetables.
Add 8 cups of broth and bring to a boil. Add pepper, salt, and thyme.
Stir in vegetables, chicken, and egg noodles. Cook for 12-15 minutes until noodles are soft and the chicken is heated through.
Serve with biscuits or bread.
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For a thicker soup, add more flour or reduce the broth slightly.
You can substitute fresh vegetables for frozen if preferred.
Can I use fresh vegetables instead of frozen?
Yes, you can substitute fresh vegetables for frozen if preferred.
How can I make the soup thicker?
For a thicker soup, add more flour or reduce the broth slightly.
What can I serve with this soup?
Serve with biscuits or bread for a complete meal.
Can I use a different type of noodle?
Yes, you can use any type of noodle you prefer.
How long does this soup keep?
The soup can be stored in the refrigerator for up to 3 days.
