Creamy Chicken Noodle Soup with Wide Egg Noodles
Equipment
- Large pot
- Knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 2 cups wide egg noodles
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, then cook for about 5 minutes until the vegetables start to soften.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the wide egg noodles and cook for 6 to 8 minutes until they are tender.
- Reduce the heat to low and stir in the shredded chicken and heavy cream. Heat the soup gently for 2 to 3 minutes until everything is warmed through.
- Season with salt and black pepper to taste, then ladle into bowls and top with fresh parsley.
Notes
Add the cream only after the noodles finish cooking to keep it from separating. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board, Ladle
Cuisine: American
Equipment: Large pot, Knife, Cutting board, Ladle