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Description
A rich and comforting creamy chicken noodle soup recipe perfect for a cozy meal. This easy-to-make soup features tender chicken, noodles, and a creamy broth, ideal for weeknight dinners or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup heavy cream
- 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 and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Return chicken to the pot. Add chicken broth, thyme, rosemary, pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- Remove chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in heavy cream and egg noodles. Cook for 8-10 minutes, or until noodles are tender, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can add a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water in step 6.
- You can substitute rotisserie chicken for fresh chicken to save time.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg