Creamy Chicken Noodle Soup
A comforting and creamy chicken noodle soup perfect for busy weeknights or rainy days. Quick to prepare with tender chicken, egg noodles, and a delightful blend of vegetables.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for speed.
- 4 cups chicken broth Homemade or store-bought.
- 1 cup egg noodles Use gluten-free noodles if needed.
- 1 cup carrots, diced Fresh or frozen work well.
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half.
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil For sautéing.
- for garnish Fresh parsley Chopped, for serving.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onions, garlic, carrots, and celery. Cook until tender, about 5-7 minutes.
- Stir in the broth and bring to a boil.
- Add the egg noodles and cook for 8-10 minutes until they are tender.
- Stir in the cooked chicken and heavy cream. Season with salt and pepper to taste.
- Reduce heat and allow to simmer for a few minutes before serving.
- Garnish with fresh parsley and serve hot.
Notes
Store in the fridge for up to 3 days; the noodles will soak up some liquid. Reheat gently over low heat adding a splash of broth. For freezing, make without noodles and add those fresh when reheating.