Creamy Chicken Noodle Soup
This creamy chicken noodle soup is comforting, hearty, and full of flavor. Perfect for cozy dinners, weeknight meals, and family favorites.
Equipment
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups and Spoons
Ingredients
Chicken & Vegetables
- 2 cups cooked shredded chicken
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
Cream & Noodles
- 1 cup heavy cream or half-and-half
- 2 cups egg noodles or pasta of choice
Seasonings
- 1 tsp thyme
- 1/2 tsp dried basil
- salt and pepper to taste
- optional: fresh parsley for garnish
Instructions
- Sauté vegetables: Heat olive oil or butter in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5–6 minutes. Stir in garlic and cook for 1 minute.
- Add broth and seasonings: Pour in chicken broth and add thyme, basil, salt, and pepper. Bring to a gentle boil for a few minutes to combine flavors.
- Cook noodles: Add egg noodles and cook until tender according to package instructions. Stir occasionally to prevent sticking.
- Add chicken and cream: Stir in shredded cooked chicken and heavy cream. Heat gently until warmed through. Do not boil after adding cream.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.