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Description
A comforting and easy creamy chicken noodle soup recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups egg noodles
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
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 from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add egg noodles and cook according to package directions, or until tender.
- Return chicken to the pot. Stir in heavy cream and parsley. Heat through, but do not boil.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in step 5.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg