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–+ servings

Creamy Chicken Noodle Soup

A comforting and creamy chicken noodle soup, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups cooked chicken shredded
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
Broth and Seasonings
  • 4 cups chicken broth low sodium
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Noodles and Cream
  • 2 cups egg noodles uncooked
  • 1 cup heavy cream

Method
 

Prepare the Vegetables
  1. In a large pot, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add the shredded chicken and stir to combine.
Add Broth and Seasonings
  1. Pour in the chicken broth and add garlic powder, thyme, salt, and black pepper. Bring to a boil.
Cook the Noodles
  1. Once boiling, add the egg noodles and cook according to package instructions, about 8-10 minutes.
Finish with Cream
  1. Reduce heat to low and stir in the heavy cream. Let it simmer for another 5 minutes.
  2. Taste and adjust seasoning if necessary.
Serve
  1. Ladle the soup into bowls and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gFiber: 2gSugar: 3g

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.

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