Description
A warm and satisfying creamy chicken noodle soup that’s easy to make and perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Once boiling, add the egg noodles and cooked chicken. Simmer for about 7-10 minutes until the noodles are tender.
- Stir in the heavy cream and season with salt and pepper to taste. Remove from heat and garnish with fresh parsley before serving.
Notes
Serve hot with crusty bread or rolls. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg