Description
A rich and comforting take on the classic, this creamy chicken noodle soup blends tender chicken, hearty vegetables, and soft noodles in a velvety broth—perfect for chilly days and cozy nights.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 2 cups egg noodles
- 1 cup heavy cream
- ½ cup milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add diced carrots, celery, and onions. Cook until softened and onions are translucent, about 5 minutes, stirring occasionally.
2. Add minced garlic, dried thyme, and basil. Cook for another minute until fragrant, stirring gently.
3. Pour in the chicken broth and bring to a simmer. Add shredded cooked chicken and let simmer for about 10 minutes.
4. Add egg noodles and cook according to package instructions, about 6–8 minutes, until noodles are just tender.
5. Lower heat and stir in the heavy cream and milk. Stir gently until warmed through and creamy.
6. Season with salt and pepper to taste. Garnish with freshly chopped parsley and serve.
Notes
You can easily double this recipe to feed a crowd or freeze extra portions for later. For deeper flavor, use homemade chicken broth, though store-bought is a great shortcut.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg