Description

Indulge in the rich, velvety goodness of this Creamy Chicken Noodle Soup! A comforting and easy-to-make classic that’s perfect for chilly nights. Packed with tender chicken, hearty veggies, and perfectly cooked noodles, this soup is sure to warm your soul.

Ingredients

– 2 boneless, skinless chicken breasts

– 8 cups chicken broth

– 2 carrots, peeled and sliced

– 2 celery stalks, sliced

– 1 onion, diced

– 3 cloves garlic, minced

– 8 oz egg noodles

– 2 cups heavy cream

– 2 tbsp butter

– 1 tsp dried thyme

– Salt and pepper to taste

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Instructions

1. – In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.

2. – Add the garlic and sauté for an additional minute until fragrant.

3. – Pour in the chicken broth and bring to a boil. Add the chicken breasts and reduce heat to low. Simmer for 15-20 minutes until the chicken is cooked through.

4. – Remove the chicken from the pot and shred or chop it into bite-sized pieces.

5. – Add the egg noodles to the pot and cook according to package instructions, about 8-10 minutes.

6. – Stir in the heavy cream, shredded chicken, and thyme. Season with salt and pepper to taste.

7. – Serve hot and enjoy!

Notes

For a thicker soup, you can add a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) and simmer for a few minutes until thickened. Leftover soup can be stored in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American