Description
A comforting and creamy chicken noodle soup that combines tender chicken, hearty vegetables, and egg noodles in a rich, flavorful broth.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 8 ounces egg noodles
- 1 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the shredded chicken, thyme, parsley, black pepper, and salt. Reduce the heat and let it simmer for 10 minutes.
- Add the egg noodles to the pot and cook according to package instructions, usually about 6-8 minutes, until al dente.
- Once the noodles are cooked, stir in the heavy cream and lemon juice. Heat through for another 2-3 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with additional parsley if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add fresh spinach or kale during the last few minutes of cooking for extra nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg