Description
A comforting and creamy chicken noodle soup recipe, perfect for a chilly day.
Ingredients
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1.5 lbs boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 5 ounces egg noodles
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- In a large Dutch oven or pot, melt the butter over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 6-8 minutes.
- Add the minced garlic and cook for one more minute until fragrant.
- Pour in the chicken broth, add the chicken breasts, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Carefully remove the chicken from the pot and place it on a cutting board.
- Use two forks to shred the chicken.
- While you shred the chicken, add the egg noodles to the simmering broth and cook according to package directions, usually about 7-9 minutes.
- Return the shredded chicken to the pot.
- Reduce the heat to low and slowly stir in the heavy cream and fresh parsley.
- Heat through but do not allow the soup to boil after adding the cream.
- Serve immediately.
Notes
- Ensure chicken is cooked through before shredding.
- Do not boil the soup after adding the heavy cream to prevent curdling.
- Adjust salt and pepper to your preference.
- Garnish with extra parsley if desired.