creamy chicken noodle soup
This creamy chicken noodle soup is a comforting dish that combines tender chicken, hearty noodles, and a rich, creamy broth. Perfect for a cozy meal or a chilly day!
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 ladle
- 6 serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 2 cups egg noodles
- 1 cup heavy cream For a lighter version, use half-and-half.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, sliced carrots, and celery. Cook for an additional 5-6 minutes until the vegetables are tender.
- Add the dried thyme, oregano, salt, and black pepper to the pot. Stir to combine for about 1 minute.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the shredded chicken and egg noodles. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the noodles are cooked through.
- Lower the heat and stir in the heavy cream. Allow the soup to heat for another 2-3 minutes. Do not let it boil after adding the cream.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
You can substitute rotisserie chicken with cooked chicken breast.
Feel free to add other vegetables such as spinach or peas for added nutrition.
For a lighter version, you can use half-and-half instead of heavy cream.