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Creamy Chicken Noodle Soup with Potatoes

A soul-warming creamy chicken noodle soup with tender potatoes, hearty vegetables, and comforting flavors that come together effortlessly in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 380 kcal

Equipment

  • 1 Large pot for cooking

Ingredients
  

Main ingredients

  • 2 tablespoons Butter for sautéing
  • 1 Medium onion chopped
  • 2 cloves Garlic minced
  • 3 Medium carrots sliced
  • 3 Celery stalks chopped
  • 2 Medium potatoes diced
  • 6 cups Chicken broth
  • 2 cups Cooked shredded chicken
  • 2 cups Egg noodles
  • 1 cup Heavy cream
  • 1 teaspoon Dried thyme
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish

Instructions
 

Instructions

  • Melt butter in a large pot over medium heat until smooth and shiny.
  • Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  • Add diced potatoes and pour in the chicken broth. Bring to a boil.
  • Once boiling, reduce heat and simmer for 10 minutes until potatoes are nearly tender.
  • Stir in cooked shredded chicken and egg noodles. Simmer for another 10 minutes until noodles are cooked and chicken is heated through.
  • Reduce heat to low. Add heavy cream and thyme. Stir and cook for 5 minutes, stirring occasionally.
  • Season with salt and pepper to taste. Garnish with fresh chopped parsley and serve warm.

Notes

Use rotisserie chicken to save time. Swap heavy cream for half and half to lighten it up. Store leftovers in the fridge for up to 4 days or freeze without noodles for better texture.