Ingredients
Scale
Gather these ingredients to create your creamy masterpiece:
- 2 cups cooked chicken, shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup heavy cream
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the onion, carrots, and celery in olive oil until softened.
- Add minced garlic and chicken broth; simmer for 15 minutes.
- Stir in egg noodles and shredded chicken; cook for 10 minutes.
- Mix in heavy cream and season with salt and pepper; simmer for 5 minutes.
- Serve warm, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like peas or corn for extra flavor.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg