Name: Creamy Chicken Noodle Soup
Ingredients: 8 oz egg noodles; 3 cups shredded cooked chicken; 2 large carrots, sliced; 2 celery stalks, chopped; 1 medium onion, diced; 3 garlic cloves, minced; 6 cups chicken broth; 1 cup heavy cream; 3 tablespoons unsalted butter; 2 tablespoons fresh parsley, chopped

Description

A rich and comforting bowl of creamy chicken noodle soup filled with tender chicken, egg noodles, and hearty vegetables in a silky, flavorful broth.

Ingredients

Scale

8 oz egg noodles
3 cups shredded cooked chicken
2 large carrots, sliced
2 celery stalks, chopped
1 medium onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped

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Instructions

Place a large pot or Dutch oven over medium heat and melt the butter.
Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened. Stir in garlic and cook for 1 more minute.
Pour in the chicken broth and bring to a gentle boil.
Add the egg noodles and cook until just al dente, about 7 to 8 minutes.
Stir in the shredded cooked chicken and reduce heat to low.
Slowly stir in the heavy cream and simmer for 5 minutes. Avoid boiling.
Season with salt and pepper to taste, then stir in fresh parsley.
Ladle into bowls and serve hot with crusty bread or crackers.

Notes

Use rotisserie chicken for an easy shortcut.
Don’t overcook the noodles — they’ll continue softening in the broth.
For a thicker soup, stir in a cornstarch slurry near the end of cooking.