Description
A comforting and creamy Chicken Noodle Soup filled with tender chicken, vegetables, and wide egg noodles.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 8 oz wide egg noodles
- 1 cup heavy cream
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, or until softened.
- Sprinkle the flour over the sautéed veggies. Stir constantly for about 1-2 minutes.
- Gradually pour in the chicken broth while whisking to minimize lumps. Stir in the thyme and poultry seasoning.
- Bring the mixture to a gentle boil.
- Add the egg noodles and simmer for 7-9 minutes until tender.
- Stir in the cooked chicken and heavy cream. Heat through for an additional 2 minutes.
- Season with salt and pepper to taste. If using spinach, stir it in at the end.
Notes
Garnish with fresh herbs or freshly grated Parmesan. Can substitute rotisserie chicken for quicker meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American