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Sometimes the day just calls for soup. Really, soup is perfect for just about any day -- for me, anyways.  I'm oneathose who will eat a bowl of hot soup on a hot summer day.

Total time

30 minutes


Dinner, Lunch


  • 3 tbsp canola or grapeseed oil
  • 1 medium yellow onion (diced)
  • ½ lb carrots (sliced in rounds )
  • 3 tbsp butter
  • 6 tbsp flour
  • 64 oz low sodium chicken stock or broth
  • 2 cooked chicken breasts (chopped or shredded)
  • 2 cups whole grain egg noodles
  • coarse salt and ground black pepper
  • ½ tsp dried thyme leaves
  • ½ tsp dried sage leaves
  • 1 bay leaf
  • ¼ cup half and half or cream


  1. Heat oil in a Dutch oven or stock pot to medium-high heat. Add onion and carrots and saute 4-5 minutes, until tender.

    Add butter and stir until melted. Slowly stir in flour until coated in fat and cook for 2-3 minutes, until golden. Increase heat to high and slowly whisk in chicken broth, creating a smooth mixture. Bring to a boil, then reduce to a simmer and cook 5-6 minutes, whisking constantly, until thickened.

    Add chicken and egg noodles, season generously with salt and pepper, then stir in thyme and sage, until combined. Place bay leaf on top and allow to gently simmer for 15-20 minutes.

    Stir in half and half or cream. Taste and adjust seasoning, if necessary. Remove bay leaf and discard.

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