Description
A rich and comforting creamy chicken noodle soup packed with tender veggies and shredded chicken, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add chicken broth, shredded chicken, thyme, and bay leaf. Bring to a boil.
- Add egg noodles, reduce heat, and simmer until noodles are tender.
- Stir in heavy cream and season with salt and pepper.
- Remove the bay leaf and serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze without noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg