Description
A comforting creamy chicken noodle soup that’s perfect for warming your heart and soul.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 4 cups chicken broth (low-sodium)
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 onion, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Parsley for garnish (optional)
- Frozen peas (optional)
- Spinach or kale (optional)
Instructions
- Prep your ingredients by chopping the vegetables.
- In a large pot over medium heat, add a splash of olive oil and sauté the onions, carrots, and celery for 5–7 minutes until soft and fragrant.
- Pour in the chicken broth and bring it to a boil, adding the shredded chicken and simmering for about 10 minutes.
- Add the egg noodles and cook for about 7–10 minutes until they are tender.
- Reduce heat and stir in the heavy cream, garlic powder, thyme, and season with salt and pepper. Let it simmer for another 5 minutes.
- Ladle into bowls and garnish with parsley if desired.
Notes
Feel free to make a big batch and store in the fridge or freeze it for later. For a vegetarian option, swap the chicken for chickpeas or tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg