Description
A warm and hearty creamy chicken noodle soup, perfect for comfort and convenience with tender chicken, silky cream, and aromatic vegetables.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
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Instructions
- 1. Heat a large pot or Dutch oven over medium heat. Add a little oil or butter (about 1–2 tablespoons) and once hot, add the chopped onion. Sauté until soft and translucent, about 4–5 minutes.
- 2. Add the minced garlic, sliced carrots, and diced celery. Continue to sauté for another 5–7 minutes until the vegetables smell fragrant. Season lightly with salt and pepper.
- 3. Pour in the chicken broth and bring to a gentle boil, scraping any browned bits from the bottom of the pot.
- 4. Stir in the egg noodles and cook according to package directions (about 6–8 minutes) until slightly firm.
- 5. Reduce heat to low and add the shredded chicken. Stir to combine.
- 6. Pour in the heavy cream and stir gently. Bring to a low simmer, being careful not to boil aggressively.
- 7. Simmer for an additional 5–10 minutes to meld flavors and thicken slightly. Adjust seasoning if needed.
- 8. Serve hot, garnished with fresh parsley.