Description
A warm and comforting bowl of creamy chicken noodle soup perfect for chilly days and family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, add a drizzle of oil and heat over medium. Sauté the chopped onion, minced garlic, diced carrots, and celery for about 5 minutes until softened and fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in the egg noodles. Cook for about 5–7 minutes, or until the noodles are tender but still have a slight bite.
- Add the shredded chicken and heavy cream to the pot, mixing well. Season with salt and pepper to taste.
- Let it heat through for another five minutes, stirring occasionally, and serve hot in bowls garnished with fresh parsley.
Notes
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 3 months.
- If you love making cozy soups on autopilot, a slow cooker works beautifully too.
👉 Hamilton Beach 10-Quart Slow Cooker - Equipment
Dutch Oven – heats evenly and creates amazing flavor depth
👉 Lodge 6-Quart Enameled Cast Iron Dutch Oven
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken noodle soup, creamy soup, comfort food