Description

This Creamy Chicken Noodle Soup is a quick and comforting dish that combines tender chicken, egg noodles, and a rich, creamy broth packed with vegetables.

Ingredients

Scale

3 cups Rotisserie Chicken (shredded)
6 cups Chicken Broth
8 ounces Wide Egg Noodles
1 cup Heavy Cream
1 medium Yellow Onion (diced)
3 large Carrots (sliced)
2 stalks Celery (sliced)
3 cloves Garlic (minced)
2 tablespoons Unsalted Butter
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
Salt and Black Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5-6 minutes until the onions become translucent and the vegetables begin to softe
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for just 60 seconds until the garlic becomes fragrant
Pour in the chicken broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes
Increase the heat slightly to bring the liquid back to a gentle boil. Add the wide egg noodles and cook according to the package directions (usually 6-8 minutes) until al dente
Stir in the shredded rotisserie chicken and the heavy cream. Let heat through for 2-3 minutes
Taste the soup and add salt and freshly ground black pepper as needed. Serve immediately while hot

Notes

For a lighter version, replace heavy cream with whole milk or a dairy-free alternative.

To prevent noodles from soaking up broth, cook noodles separately and add to individual bowls before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: One-Pot Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 80 mg