Creamy Chicken Noodle Soup
A comforting and creamy soup made with tender shredded chicken, hearty vegetables, and soft egg noodles in a rich broth.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, sliced carrots, and sliced celery; cook for 5 to 7 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth and raise heat to high, bringing to a boil.
- Add egg noodles; cook according to package instructions (6 to 8 minutes).
- Stir in shredded chicken and heavy cream; heat through for a few minutes.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley.
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Notes
Pair with crusty bread or soft dinner rolls for dipping and serve hot.