Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil or unsalted butter; 1 medium onion, diced; 2 medium carrots, peeled and sliced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 6 cups low-sodium chicken broth; 2 cups cooked chicken, shredded or cubed (preferably boneless, skinless chicken breast or thighs); 1 ½ cups egg noodles (or your preferred pasta); 1 cup heavy cream (can use half-and-half for a lighter option); Salt and pepper to taste; Fresh parsley for garnish (optional); Olive Oil or Butter: Adds richness and depth of flavor to the base of the soup.; Chicken Broth: Provides the essential savory flavor that acts as the foundation for the soup.; Chicken: Adds protein and heartiness, making the soup more filling.; Egg Noodles: These are ideal for absorbing the soup’s creamy broth and adding texture to the dish.; Heavy Cream: Creates a luxurious and velvety texture in the soup, making it rich and satisfying.

Ingredients

Scale

2 tablespoons olive oil or unsalted butter
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
6 cups low-sodium chicken broth
2 cups cooked chicken, shredded or cubed (preferably boneless, skinless chicken breast or thighs)
1 ½ cups egg noodles (or your preferred pasta)
1 cup heavy cream (can use half-and-half for a lighter option)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Ingredient Highlights

Olive Oil or Butter: Adds richness and depth of flavor to the base of the soup.
Chicken Broth: Provides the essential savory flavor that acts as the foundation for the soup.
Chicken: Adds protein and heartiness, making the soup more filling.
Egg Noodles: These are ideal for absorbing the soup’s creamy broth and adding texture to the dish.
Heavy Cream: Creates a luxurious and velvety texture in the soup, making it rich and satisfying.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup Base:

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened and the onions are translucent.
Add Garlic and Herbs: Add the minced garlic, thyme, and parsley to the pot. Sauté for an additional 1-2 minutes, allowing the garlic to become fragrant.

Add the Broth and Chicken:

Pour in Chicken Broth: Pour the chicken broth into the pot and stir to combine. Bring the broth to a boil.
Add the Chicken: Once the broth is boiling, reduce the heat to low and add the shredded or cubed chicken to the pot. Let it simmer for about 5 minutes, allowing the flavors to meld together.

Cook the Noodles:

Add Noodles: Add the egg noodles to the pot and continue to simmer for 8-10 minutes, or until the noodles are cooked through. Stir occasionally to prevent the noodles from sticking together.

Add the Cream:

Stir in Heavy Cream: Once the noodles are tender, pour in the heavy cream and stir until the soup is smooth and creamy. Let it simmer for another 5 minutes, allowing the soup to thicken slightly.

Final Seasoning:

Taste and Adjust: Taste the soup and add salt and pepper to your liking. If you prefer a thicker soup, let it simmer for a few extra minutes to reduce further.

Serve:

Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad for a complete meal.

Prep Time: 15 minutes

Nutrition

Serving Size: 6
Calories: 400
Fat: 20g
Carbohydrates: 40g
Protein: 30g