Description
A comforting blend of tender chicken, soft noodles, and a silky broth, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the cooked chicken, thyme, salt, and pepper.
- Once boiling, add the egg noodles and cook according to package directions until al dente.
- Reduce heat to low and stir in the heavy cream.
- Allow the soup to heat through, then serve garnished with fresh parsley.
Notes
For a deeper flavor, consider browning the chicken before adding it to the soup. Adjust seasonings to taste.
