Description
Creamy Chicken Noodle Soup
Ingredients
2 tbsp butter
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
3 cups cooked shredded chicken
2 cups egg noodles
2 tbsp all-purpose flour (optional, for thickening)
1 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Sauté the veggies:
In a large pot, melt butter over medium heat.
Add onion, carrots, and celery, cooking until softened (about 5 minutes).
Stir in garlic and thyme, cooking for 1 minute until fragrant.
Build the soup base:
Pour in chicken broth and bring to a simmer.
Add shredded chicken and season with salt and pepper.
Cook the noodles:
Stir in the egg noodles and cook until tender (about 8-10 minutes).
Make it creamy:
In a small bowl, whisk together heavy cream and flour (if using).
Slowly pour the mixture into the soup, stirring constantly.
Simmer for another 3-5 minutes, allowing the soup to thicken.
Serve:
Garnish with fresh parsley and serve warm with crusty bread or crackers.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 320 kcal per serving
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