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Creamy Chicken Noodle Soup

A delightful twist on the classic chicken noodle soup, turning humble ingredients into a rich, creamy masterpiece that comes together quickly in one pot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for a quicker option.
  • 1 cup egg noodles Can substitute with whole wheat or gluten-free noodles.
  • 4 cups chicken broth For a vegan option, use vegetable broth.
  • 1 cup heavy cream Can substitute with half-and-half for lower calories.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Toasting garlic enhances flavor.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley Adds a pop of color.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, celery, and garlic; sauté until vegetables are tender.
Cooking
  1. Stir in the chicken broth and bring to a boil.
  2. Add the egg noodles and cook according to package instructions.
  3. Reduce heat and stir in shredded chicken and heavy cream.
  4. Season with salt and pepper to taste.
  5. Simmer for 5 more minutes until heated through.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

Refrigerate leftovers for 3-4 days. For longer storage, freeze in an airtight container for up to three months. Reheat over low heat, adding broth as necessary to restore creaminess.