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Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Total time: 60 min
Ingredients: 1 lb boneless, skinless chicken breasts; 8 cups chicken broth; 2 cups egg noodles; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onions; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried parsley; 1 tbsp olive oil; 1 cup heavy cream; Salt and pepper to taste

60 min 355 kcal per serving Advanced

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Ingredients

4 Servings

boneless, skinless chicken breasts1 lb
chicken broth8 cups
egg noodles2 cups
diced carrots1 cup
diced celery1 cup
diced onions1 cup
garlic2 cloves
dried thyme1 tsp
dried parsley1 tsp
olive oil1 tbsp
heavy cream1 cup
saltto taste
pepperto taste

Instructions

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
3
Add the minced garlic and cook for another minute.
4
Pour in the chicken broth and bring to a boil.
5
Add the chicken breasts to the pot. Reduce the heat to a simmer and cook until the chicken is cooked through, about 20 minutes.
6
Remove the chicken from the pot and shred it using two forks.
7
Return the shredded chicken to the pot.
8
Add the egg noodles, dried thyme, and dried parsley. Cook until the noodles are tender, about 10 minutes.
9
Stir in the heavy cream and season with salt and pepper to taste.
10
Serve hot and enjoy your creamy chicken noodle soup.