Creamy Chicken Noodle Soup
A comforting bowl of creamy chicken noodle soup that combines tender chicken, vibrant vegetables, and noodles in a velvety broth, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth (low-sodium recommended)
- 2 cups egg noodles (substitute with whole wheat or gluten-free if desired)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups heavy cream (can substitute with half-and-half)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Create the broth: Pour in the chicken broth and bring to a boil.
- Cook the noodles: Add the egg noodles and cook according to package instructions until al dente, about 6-8 minutes.
- Incorporate chicken and cream: Reduce the heat and stir in the shredded chicken and heavy cream. Cook until heated through, about 2-3 minutes.
- Season and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
For a lighter option, adjust the amount of cream or use half-and-half. Leftover roast chicken works great in this soup as well.