Description
A creamy and savory soup with tender chicken, egg noodles, and fresh vegetables, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Stir in the garlic and thyme, cooking for an additional minute to release their fragrant aromas.
- Pour in the chicken broth and bring to a simmer, allowing the flavors to meld together.
- Add the cooked chicken and egg noodles; cook until the noodles are tender, about 10 minutes.
- Stir in the heavy cream and season with salt and pepper to taste, creating a rich and flavorful broth.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, you can replace heavy cream with half-and-half or reduce the amount of cream used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg