Creamy Chicken Noodle Soup
This hearty and comforting creamy chicken noodle soup is perfect for chilly days or when you're feeling under the weather. It's easy to make and loaded with fresh veggies and tender chicken.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for ease.
- 2 cups egg noodles Other types of pasta can be substituted.
- 1 cup heavy cream
- to taste salt and pepper
- for garnish Fresh parsley
Instructions
Cooking
- 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.
- 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.
Notes
Serve this soup hot in bowls, garnished with fresh parsley. Pairs well with crusty bread or a green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before adding heavy cream.