Description
A comforting bowl of creamy chicken noodle soup, perfect for chilly months with rich flavors and a delightful texture.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 3 cups egg noodles
- 1 cup heavy cream
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the cooked chicken, thyme, parsley, salt, and pepper.
- Reduce heat and let simmer for about 10 minutes.
- Stir in the egg noodles and cook until tender, about 6-8 minutes.
- Finally, add the heavy cream and stir until well combined.
- Serve hot and enjoy your creamy chicken noodle soup!
Notes
Use leftover rotisserie chicken to save time, and adjust seasonings based on your preference.
