Creamy Chicken Noodle Soup
A comforting bowl of creamy chicken noodle soup with tender chicken, hearty noodles, and vibrant veggies in a rich broth.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup egg noodles Use your favorite type of noodles
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 piece onion, chopped
- 3 cloves garlic, minced Toasted for enhanced flavor
- 2 tablespoons olive oil
- to taste salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add onion, carrots, celery, and garlic; sauté until the vegetables are tender.
Cooking
- Stir in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to package instructions.
- Reduce heat and stir in shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for 5 more minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
For a vegan version, replace chicken with chickpeas or tofu and use plant-based cream. Can store in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently, adding broth if needed.