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Creamy Chicken Noodle Soup

A comforting and rich creamy chicken noodle soup perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 6 cups chicken broth
  • 2 cups cooked chicken shredded
  • 2 cups egg noodles
  • 1 cup heavy cream
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Sauté the diced onion for about 3 minutes until translucent.
  3. Add minced garlic and sauté for 1 minute until fragrant.
  4. Stir in the sliced carrots and celery, cooking for another 5 minutes until they soften slightly.
  5. Add the dried thyme and parsley, stirring well to coat the vegetables.
  6. Carefully add the chicken broth to the pot and bring it to a gentle boil.
  7. Stir in the shredded chicken and egg noodles, cooking for about 8-10 minutes until the noodles are tender.
  8. Reduce the heat to low and pour in the heavy cream, stirring to combine.
  9. Taste the soup and add salt and pepper as needed.
  10. Serve the soup hot in bowls, garnished with fresh herbs if desired.

Notes

You can substitute chicken with tofu for a vegetarian version. Leftovers taste even better.