creamy chicken noodle soup
This creamy chicken noodle soup is a comforting and hearty dish that's perfect for chilly days. Packed with tender chicken, vegetables, and egg noodles in a rich and creamy broth, it's sure to warm your soul.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 ladle
- 1 bowl for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 ounces egg noodles
- 1 cup heavy cream Can substitute half-and-half or milk for a lighter version.
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed chicken to the pot and season with salt, pepper, thyme, and rosemary. Stir and cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the egg noodles to the pot and cook according to package instructions, usually about 7-8 minutes, until they are tender.
- Remove the bay leaf and stir in the heavy cream. Allow the soup to warm through for another 2-3 minutes. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
You can use rotisserie chicken for quicker preparation by shredding it and adding it at Step 6.
For a lighter version, you can substitute half-and-half for the heavy cream or use milk for a less creamy texture.
This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months.