Description
This comforting and creamy Chicken Noodle Soup is the perfect meal for chilly days. Made with tender chicken, hearty noodles, and a rich, creamy broth, it’s a classic favorite that’s both satisfying and nourishing.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (or stock)
- 2 cups water
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 cups egg noodles (or your choice of pasta)
- 1 cup heavy cream
- 1 tbsp butter
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the Chicken: In a large pot, add the chicken breasts (or thighs) and pour in the chicken broth and water. Bring to a simmer over medium heat and cook for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken from the pot, shred it with two forks, and set aside.
- Prepare the Vegetables: In the same pot, add the diced onion, sliced carrots, chopped celery, and minced garlic. Cook over medium heat for 5-7 minutes, until the vegetables are softened.
- Season the Soup: Add the dried thyme, dried parsley, salt, and pepper to the pot. Stir to combine.
- Add the Noodles: Stir in the egg noodles and simmer for 8-10 minutes, or until the noodles are tender and cooked through.
- Make the Soup Creamy: Lower the heat and add the heavy cream and butter to the soup. Stir until the butter is melted and the soup becomes creamy and smooth.
- Add the Chicken: Return the shredded chicken to the pot and stir to combine.
- Serve: Taste the soup and adjust seasoning as needed. Garnish with fresh chopped parsley, if desired, and serve hot!
Notes
- If you prefer a thicker soup, you can add more cream or even a little cornstarch mixed with water to thicken the broth.
- You can substitute the egg noodles for another type of pasta, like rotini or farfalle.
- For a lighter version, you can use half-and-half instead of heavy cream or even milk for a less rich broth.
- This soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
- For extra flavor, add a splash of lemon juice or a sprinkle of grated Parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg