Description
Warm, creamy, and comforting, this creamy chicken noodle soup features tender shredded chicken, soft egg noodles, and a silky broth flavored with sautéed vegetables and thyme.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
- 1 cup heavy cream
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened and fragrant, about 6–8 minutes.
- Stir in minced garlic and cook for an additional minute. Pour in chicken broth, bring to a boil, then add shredded chicken, thyme, salt, and pepper.
- Once boiling, add egg noodles. Cook until tender, following package instructions (usually 6–10 minutes).
- Reduce heat to low; stir in heavy cream gently without boiling. Taste and adjust seasoning. Serve hot, garnished with parsley.
Notes
For best taste, use cooked chicken such as rotisserie. Avoid boiling after adding cream to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg