Description
This creamy chicken noodle soup is a warm and comforting dish featuring tender chicken, fresh vegetables, and rich egg noodles in a velvety broth. Ideal for cozy nights or when you crave comfort food, it’s sure to satisfy!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 ounces egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute, being careful not to burn it.
- Add chicken breasts to the pot, season with salt and pepper, and sear for about 5 minutes on each side until golden brown. Remove chicken and set aside.
- In the same pot, add sliced carrots and celery. Sauté for 5-7 minutes until softened. Pour in chicken broth, scraping the bottom of the pot to deglaze.
- Add dried thyme, dried rosemary, and bay leaf. Stir and bring to a gentle boil.
- Reduce heat to low, return chicken to the pot, cover, and simmer for 20 minutes.
- Remove chicken from the pot, let cool, and shred into bite-sized pieces.
- While chicken cools, add egg noodles to the pot and cook according to package instructions (about 6-8 minutes) until al dente.
- Return shredded chicken to the pot, stir, and simmer for another 5 minutes.
- Add heavy cream to the pot and stir well. Adjust seasoning with salt and pepper, and add red pepper flakes for heat if desired.
- Remove and discard the bay leaf.
- Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding broth or water if it thickens too much.
Notes
- For added flavor, consider using homemade chicken broth.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This soup can be made ahead of time and tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes