creamy chicken noodle soup
This creamy chicken noodle soup is a warm and hearty meal that's perfect for chilly days. With tender chicken, vegetables, and egg noodles in a rich, creamy broth, this soup is sure to become a family favorite.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
- 1 bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (about 1 pound of raw chicken breast)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups egg noodles
- 1 cup heavy cream
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the shredded chicken, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the egg noodles and cook for 8-10 minutes, or until the noodles are tender.
- Reduce the heat to low and stir in the heavy cream. Heat through for another 3-4 minutes, ensuring the soup is warm but not boiling.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley. Enjoy!
Notes
For extra flavor, you can add a squeeze of lemon juice just before serving.
If you want to use raw chicken, you can add it to the pot at the beginning and cook it until fully cooked, then shred it before adding the cream.
You can substitute the egg noodles with whole wheat noodles or gluten-free pasta if desired.