Description
A comforting and hearty creamy chicken noodle soup recipe, perfect for a chilly day.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1 cup egg noodles
- 1/2 cup heavy cream (or half-and-half)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth. Add shredded chicken, dried thyme, and dried rosemary. Season with salt and pepper. Bring to a simmer.
- Add egg noodles and cook according to package directions, usually 7-10 minutes, or until tender.
- Reduce heat to low. Stir in the heavy cream and heat through for 2-3 minutes, but do not boil.
- Taste and adjust seasonings if necessary.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- For a richer flavor, you can use homemade chicken broth.
- If you don’t have heavy cream, half-and-half can be used, but the soup will be less creamy.
- Ensure not to boil the soup after adding cream, as it may curdle.