Creamy Chicken Soup
A warm and comforting creamy chicken soup made with tender chicken, nourishing veggies, and a smooth broth, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for extra flavor.
- 1 cup egg noodles Can be substituted with rice or gluten-free noodles.
- 2 pieces carrots, diced
- 4 cups chicken broth Use high-quality broth for best flavor.
- 1 cup heavy cream Can swap with coconut milk for a dairy-free option.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley Use for serving.
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until they turn translucent.
- Add the diced carrots to the pot and cook them for a few minutes until slightly softened.
Cooking
- Pour in the chicken broth and bring everything to a gentle boil.
- Toss in the egg noodles and cook them according to the package instructions until tender.
- Stir in the shredded chicken and heavy cream, allowing the soup to simmer for about 5 minutes.
- Season it all with salt and pepper to taste.
- Garnish your bowl with fresh parsley and serve hot!
Notes
Serve with warm, crusty bread for dipping or a side salad for contrast. Store leftovers in an airtight container for up to three days or freeze for longer storage.