Description
A warm and creamy chicken soup filled with tender chicken, hearty egg noodles, and fresh vegetables, perfect for chilly days or busy weeknights.
Ingredients
Scale
- 1 cup egg noodles
- 2 cups cooked chicken, shredded
- 2 carrots, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat some oil or butter. Sauté chopped onion and minced garlic until fragrant, about 2-3 minutes.
- Toss in the sliced carrots and cook for another 3-4 minutes until they soften slightly.
- Pour in the chicken broth and raise the heat to bring it to a boil.
- Add the egg noodles and let them cook until tender, around 5-7 minutes.
- Stir in the shredded chicken and heavy cream. Combine everything well.
- Sprinkle with salt and pepper to your taste.
- Allow the soup to simmer for about 5 minutes to heat through.
- Serve hot and garnish with freshly chopped parsley.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or evaporated milk. Leftover rotisserie chicken works great in this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 770mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg