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Easy Creamy Chicken Noodle Soup

A comforting medley of tender chicken pieces, hearty noodles, and a luscious creamy broth, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast, diced
  • 2 cups egg noodles
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • to taste Salt and pepper
  • 2 tbsp olive oil
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until translucent for about 3-4 minutes.
  3. Toss in the minced garlic and stir for an additional minute until fragrant.
Cooking
  1. Add the diced chicken breast to the pot, seasoning with salt, pepper, thyme, and parsley.
  2. Cook until the chicken is browned and cooked through, about 5-6 minutes.
  3. Mix in the chopped carrots and celery, cooking for another 3 minutes until they begin to soften.
  4. Add the chicken broth to the pot and bring it to a gentle boil.
  5. Once boiling, stir in the egg noodles, and cook according to package directions until tender, usually about 6-8 minutes.
  6. Lower the heat and stir in the heavy cream. Let it simmer for a couple of minutes to heat through.
  7. Adjust the seasoning if necessary.
Serving
  1. Ladle the soup into bowls, garnishing with fresh parsley if desired.
  2. Serve hot and enjoy with crusty bread or a side salad!

Notes

For a lighter soup, consider using half-and-half instead of heavy cream or a dairy-free alternative. Avoid overcooking the noodles to prevent mushiness.