Description

Creamy Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or when you’re feeling under the weather. This rich and velvety soup features tender chicken chunks, colorful vegetables, and wide egg noodles, all simmered in a flavorful broth. It’s not just a dish; it’s a warm hug in a bowl that brings family and friends together around the table.

Ingredients

3–4 boneless, skinless chicken breasts (about 1 lb)
2 medium carrots, diced
2 celery stalks, chopped
1 medium yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium chicken broth
2 cups wide egg noodles
1 cup heavy cream or whole milk
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste
1 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic; sauté until fragrant (about 3-4 minutes).

2. Add chicken breasts and cook until lightly browned on each side (5-7 minutes).

3. Stir in diced carrots, chopped celery, thyme, salt, and pepper; sauté until veggies soften (around 5 minutes).

4. Pour in chicken broth to cover ingredients completely; bring to a gentle boil before reducing heat to simmer.

5. Add egg noodles and cook according to package instructions until tender (8-10 minutes).

6. Gradually stir in heavy cream or milk; adjust seasoning as needed before serving hot.

Notes

For added richness, use heavy cream instead of milk.

Feel free to swap in shredded rotisserie chicken to save time.

Add extra herbs like rosemary or bay leaf for more depth of flavor.

Leftovers keep well in the fridge for up to 3 days and reheat beautifully.