Creamy Chicken Noodle Soup
This creamy chicken noodle soup is a comforting dish that combines tender chicken, hearty noodles, and a rich, creamy broth. It's perfect for chilly days and is sure to warm your soul.
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded or cubed You can use rotisserie chicken for a quicker option.
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups egg noodles
- 1 cup heavy cream For a lighter version, substitute half-and-half or milk.
- 1 tablespoon lemon juice
- to taste fresh parsley, chopped For garnish.
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
- Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
- Stir in the shredded chicken, chicken broth, thyme, parsley, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the egg noodles to the pot and cook according to package instructions, typically around 6-8 minutes, until al dente.
- Reduce the heat and stir in the heavy cream and lemon juice. Allow the soup to simmer for another 5 minutes to combine the flavors.
- Taste and adjust seasoning if necessary. Remove from heat and serve hot.
- Garnish with freshly chopped parsley before serving.
Notes
You can use rotisserie chicken for a quicker option.
For a lighter version, substitute half-and-half or milk for heavy cream.
Consider adding greens like spinach or broccoli for added nutrition.