Creamy Chicken Noodle Soup
A comforting and hearty soup made with fresh veggies, tender chicken, and creamy broth, perfect for chilly days.
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Broth and Noodles
- 4 cups chicken broth
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 2 cups egg noodles
Cream and Seasoning
- 1 cup heavy cream Add after cooking the noodles.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
Cooking
- Pour in the chicken broth and bring to a simmer.
- Add the shredded cooked chicken and egg noodles, cooking until the noodles are tender, about 7-10 minutes.
- Lower the heat and stir in the heavy cream, mixing until well combined.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.
Notes
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can freeze the soup for longer storage but leave out the heavy cream before freezing. Add cream when you reheat.