Description
A comforting classic, this creamy chicken noodle soup is filled with tender pieces of shredded chicken, hearty veggies, and egg noodles in a rich, creamy broth.
Ingredients
- 2 cups cooked chicken, shredded
- 6 cups chicken broth
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil or butter over medium heat.
- Add the diced onion, sliced carrots, and celery. Sauté until the veggies are tender.
- Pour in the chicken broth and bring to a boil.
- Add the egg noodles and cook according to the package instructions.
- Stir in the shredded chicken and heavy cream until well combined.
- Season with salt and pepper to your taste.
- Let the soup simmer for a few minutes to meld the flavors before serving.
- Garnish with fresh parsley and enjoy!
Notes
For a healthier version, you can substitute heavy cream with a lighter option. This soup is perfect for leftovers and can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American