Description

A comforting and creamy twist on the classic chicken noodle soup, perfect for chilly days and packed with tender chicken, hearty vegetables, and noodles.

Ingredients

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2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1/3 cup all-purpose flour
6 cups chicken broth
2 cups cooked shredded chicken
2 cups egg noodles
1 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Instructions

In a large pot, melt the butter over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken broth until smooth and bring to a boil.
Add shredded chicken, egg noodles, and thyme. Reduce heat and simmer for 10-12 minutes, or until noodles are cooked.
Stir in the heavy cream and season with salt and pepper to taste.
Simmer for another 2-3 minutes until heated through. Garnish with fresh parsley if desired.
Serve hot and enjoy!

Notes

Use rotisserie chicken for convenience.
Add a dash of lemon juice for brightness.
Store leftovers in the fridge for up to 3 days.
Can be frozen without noodles to avoid sogginess.

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg