Description
A comforting and delicious chicken noodle soup that’s easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped carrots (150g)
- 1 cup chopped celery (120g)
- 1 cup chopped onion (160g)
- 2 cloves garlic, minced
- 4 cups chicken broth (960ml)
- 1 cup cooked chicken, shredded (140g)
- 1 cup egg noodles (75g)
- 1/2 cup heavy cream (120ml)
- 1/4 cup chopped fresh parsley (5g)
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and egg noodles.
- Reduce heat and simmer until noodles are cooked through, about 8-10 minutes.
- Stir in heavy cream and parsley.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- This soup can be made ahead of time and reheated.
- To make it heartier, add more vegetables like peas or corn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg