Description
This Easy Creamy Chicken Noodle Soup is the ultimate comfort food, offering a warm, nourishing hug in a bowl. By combining a classic mirepoix with tender chicken and a silky splash of cream, this recipe elevates a traditional favorite into a rich, velvety masterpiece. It is a one-pot wonder that is perfect for busy weeknights, delivering a deeply satisfying, home-cooked meal in just 30 minutes. It’s fast, simple, and guaranteed to bring the whole family to the dinner table with a smile.
Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
6 cups chicken broth (low-sodium)
2 cups cooked chicken, shredded
8 ounces egg noodles
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Melt butter in a large pot over medium heat.
Add onion, carrots, and celery, sautéing until softened.
Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the egg noodles and cook until tender according to package instructions.
Stir in the shredded chicken and heavy cream, heating through until the soup is warm.
Season with salt and pepper to taste.
Serve immediately garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of extra chicken broth when reheating. Use rotisserie chicken to speed up the process even further.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg