Description
A comforting bowl of creamy Chicken Noodle Soup, perfect for cold days or when you’re under the weather.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp parsley
- Salt and pepper to taste
Instructions
- Sauté the diced onions, carrots, and celery over medium heat for 5-7 minutes until softened.
- Add the shredded chicken and chicken broth, bringing to a gentle boil.
- Stir in the egg noodles and cook for 8-10 minutes until al dente.
- Reduce heat to low and stir in the heavy cream, thyme, and parsley, cooking for an additional 2-3 minutes.
- Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat with additional broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg