Description
Warm, velvety, and perfect for busy weeknights, this creamy chicken noodle soup combines tender shredded chicken and egg noodles in a silky broth, finished with heavy cream and parsley.
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
- Heat 1 tablespoon of oil or butter in a large pot over medium heat.
- Add the diced onion, sliced carrots, and celery. Sauté until the onion is translucent and the vegetables are tender—about 5–7 minutes.
- Pour in the chicken broth and bring the pot to a boil.
- Add the egg noodles and cook according to the package instructions until al dente.
- Reduce heat to low. Stir in the shredded chicken and heavy cream until warmed through and well combined.
- Season with salt and pepper to taste. Let simmer gently for a few minutes to meld flavors.
- Ladle into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
For a lighter version, use half-and-half or whole milk. Use gluten-free noodles if avoiding gluten.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American