Description
A creamy, comforting, and quick chicken noodle soup recipe, perfect for a cozy meal. This homemade version is easy to make from scratch and is packed with tender chicken, vegetables, and noodles in a rich, creamy broth.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup egg noodles
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery, cooking until soft, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken broth to the pot, bringing it to a boil.
- Once boiling, add the egg noodles. Cook according to the package instructions, usually around 7-8 minutes, until tender.
- Add the shredded chicken to the pot, letting it heat through for about 2 minutes.
- Lower the heat and stir in the heavy cream. Mix well until the soup is creamy.
- Season with dried thyme, salt, and pepper to taste. Adjust according to preference.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a thicker soup, add more heavy cream or simmer longer.
- For a lighter soup, dilute with additional chicken broth.
- Feel free to add other vegetables like peas, corn, or green beans.
- Fresh herbs like basil or dill can be added before serving.
- This soup is a great way to use leftover chicken.
- Consider leaving out the cream if freezing and adding it when reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A