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Description
A comforting and easy creamy chicken noodle soup recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup half-and-half
- 2 cups egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return the cooked chicken to the pot. Stir in the half-and-half and bring the soup back to a gentle simmer.
- Add egg noodles and cook according to package directions, or until tender.
- Ladle soup into bowls and garnish with fresh parsley.
Notes
- For a thicker soup, you can whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the simmering soup before adding the noodles.
- You can use rotisserie chicken for a quicker preparation.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg