Description
A comforting and creamy chicken noodle soup recipe perfect for chilly weather or when you need a warm hug in a bowl. This easy homemade soup features tender chicken, vibrant vegetables, and perfectly cooked noodles in a velvety broth.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 12 oz egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, milk, and heavy cream. Bring to a simmer, stirring occasionally.
- Add thyme, rosemary, salt, and pepper.
- Return the cooked chicken to the pot.
- Bring the soup back to a simmer, then add the egg noodles. Cook according to package directions, until noodles are tender.
- Stir in fresh parsley before serving.
Notes
- For a richer flavor, you can use rotisserie chicken.
- Adjust the amount of cream to your desired consistency.
- Feel free to add other vegetables like peas or corn.
- This creamy chicken noodle soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg