Creamy Chicken Noodle Soup
A comforting classic soup featuring tender chicken, wholesome veggies, and egg noodles in a luscious cream broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- Salt to taste
- 4 cups chicken stock
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1/2 cup heavy cream
- 1 teaspoon thyme
Instructions
- Sauté the vegetables: In a large Dutch oven over medium-high heat, melt the butter with the olive oil. Add the chopped onion, diced carrots, and diced celery, seasoning with a pinch of salt. Cook and stir for about 5 minutes until the vegetables soften.
- Add the chicken stock: Pour in the chicken stock and bring the mixture to a boil. This will help to meld the flavors of the veggies and stock.
- Incorporate chicken and noodles: Stir in the shredded chicken and egg noodles. Reduce the heat and simmer for about 8-10 minutes, or until the noodles are tender.
- Finish with cream and thyme: Add the heavy cream and thyme to the pot, mixing well. Heat through for an additional 2-3 minutes, ensuring everything is warmed.
- Serve warm: Ladle the soup into bowls and enjoy it while it’s warm, perhaps with some crusty bread on the side.
Notes
Don’t overcook the noodles, use fresh ingredients for better flavor, and taste as you go to balance the seasoning.