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Creamy Chicken Noodle Soup

A comforting and hearty soup featuring tender chicken, nourishing vegetables, and egg noodles in a rich and creamy broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use roasted or leftover chicken.
  • 6 cups chicken broth Use low-sodium if preferred.
  • 2 cups egg noodles Alternatively, use whole wheat noodles or zucchini noodles.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk.
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish To add flavor and color.

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium heat. Add the chopped onions, diced carrots, and diced celery. Sauté these for about 5 minutes, or until the vegetables are softened.
  2. Once the vegetables are soft, stir in the minced garlic and let it cook for another minute until fragrant.
  3. Pour in the 6 cups of chicken broth and raise the heat until the mixture comes to a boil.
  4. Once boiling, add the egg noodles. Cook according to the package instructions, usually around 7-8 minutes, until the noodles are al dente.
  5. Stir in the shredded chicken and heavy cream. Season with salt and pepper to taste. Cook everything together for another 2-3 minutes until heated through and the soup is creamy.
  6. Just before serving, garnish with fresh parsley to add a pop of color and flavor.

Notes

Make sure not to overcook the noodles as they will continue to soften once added to the soup. For an even creamier texture, let the soup simmer for a few more minutes after adding the chicken and cream. If you have leftovers, they may thicken up, so feel free to add a splash of broth when reheating.