Description
Warm up with this comforting creamy chicken noodle soup, perfect for chilly evenings. Tender chicken, vibrant veggies, and rich, velvety broth come together to create a soul-soothing dish that’s sure to chase away any gloom. This easy-to-make recipe is versatile, allowing you to customize it with your favorite ingredients. Enjoy it alone or share it with loved ones—either way, each spoonful is a delightful hug in a bowl.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium sweet onion, finely chopped
- 2 cups baby carrots or 2 regular carrots, sliced
- 3 celery stalks, chopped
- 8 oz egg noodles
- 8 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp fresh thyme leaves
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the onion, carrots, and celery into bite-sized pieces.
- In a large pot over medium heat, add olive oil and cook the seasoned chicken breasts until golden brown (about 5 minutes per side). Remove from the pot and set aside.
- In the same pot, sauté the onions, garlic, carrots, and celery for about 5 minutes until softened.
- Add the chicken broth while scraping any browned bits from the bottom of the pot. Bring to a gentle boil and stir in the egg noodles; cook according to package instructions until al dente.
- Shred or dice the cooked chicken and return it to the pot along with heavy cream. Stir well.
- Season with thyme leaves and adjust salt and pepper as needed. Finish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg