Description
A comforting chicken noodle soup made with tender chicken breasts, fresh vegetables, and rich creaminess.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 8 oz egg noodles
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tsp fresh thyme (or 1/2 tsp dried)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Chop carrots and celery into bite-sized pieces.
- In a large pot over medium heat, sauté garlic, carrots, and celery in olive oil for about 5 minutes until softened.
- Add chicken breasts and chicken broth; bring to a gentle boil while stirring occasionally.
- Stir in egg noodles once boiling; cook according to package instructions (about 7 minutes) until al dente.
- Slowly add heavy cream while stirring; adjust salt and pepper as needed before serving.
Notes
- For added flavor, consider using a mix of fresh herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg