Description
A cozy and creamy chicken noodle soup recipe that is perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Sprinkle in the dried thyme, dried parsley, black pepper, and salt. Stir well to combine.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken and egg noodles. Reduce the heat and let it simmer for about 10-12 minutes, or until the noodles are cooked through.
- Stir in the heavy cream and lemon juice. Allow the soup to heat through for an additional 2-3 minutes. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh chopped parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream or use low-fat milk.
- Add frozen peas or spinach during the last few minutes of cooking for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg