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Creamy Chicken Noodle Soup

A comforting and creamy chicken noodle soup that's perfect for chilly days or when you're feeling under the weather.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for quick preparation.
  • 8 ounces egg noodles Cook according to package instructions.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • for garnish Fresh parsley Add a sprinkle on top before serving.

Method
 

Cooking
  1. In a large pot, bring the chicken broth to a boil.
  2. Add the egg noodles and cook according to package instructions.
  3. Stir in the carrots, celery, garlic, and thyme. Cook until the vegetables are tender.
  4. Reduce the heat and stir in the shredded chicken and heavy cream.
  5. Season with salt and pepper to taste.
  6. Simmer for a few minutes until heated through.
  7. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.