Description
Indulge in a bowl of pure comfort with this creamy, one-pot chicken noodle soup. Featuring tender diced chicken, vibrant carrots, celery, and egg noodles simmered in a savory herbaceous broth, this dish provides warmth and satisfaction. It is a perfect solution for busy weeknights, coming together in less than 40 minutes with minimal cleanup and wholesome ingredients that the whole family will love.
Ingredients
2 tbsp olive oil
1 lb boneless skinless chicken breasts, diced
1 yellow onion, finely diced
3 cloves garlic, minced
3 medium carrots, sliced into thin rounds
2 stalks celery, chopped
6 cups low-sodium chicken broth
8 oz egg noodles
1 cup heavy cream
1 tsp dried thyme
1 tsp dried parsley
Salt and black pepper to taste
Fresh chopped parsley for garnish
Instructions
Heat the olive oil in a large Dutch oven over medium heat.
Add the chicken and cook for 5-7 minutes until browned, then remove and set aside.
Add onions, carrots, and celery to the pot and sauté for 5 minutes.
Stir in garlic, thyme, and dried parsley, cooking for 1 minute until fragrant.
Pour in the chicken broth and return the cooked chicken to the pot.
Bring to a gentle boil, then reduce heat to a simmer.
Add the egg noodles and cook uncovered for 8-10 minutes until al dente.
Reduce heat to low, stir in the heavy cream, and simmer for 2 minutes.
Taste and season with salt and pepper before serving garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the noodles will absorb much of the liquid while sitting; simply add a splash of extra broth or water when reheating.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg