Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a boil. Add thyme, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Stir in shredded chicken and egg noodles. Cook for 8-10 minutes, or until noodles are tender.
- Lower heat and stir in heavy cream. Simmer for 2-3 minutes, then remove from heat.
- Ladle into bowls and garnish with fresh parsley. Enjoy warm!
Notes
Feel free to customize with your favorite vegetables or adjust the thickness to your liking. Use leftover or rotisserie chicken for time-saving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg