Creamy Chicken Noodle Soup Delight
This creamy chicken noodle soup is a comforting and hearty dish, perfect for chilly days. It's packed with tender chicken, vegetables, and wide egg noodles in a rich broth.
Servings 6
Calories 400kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 stalks celery sliced into half-moons
- 1 pound boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups wide egg noodles
- 1 cup heavy cream
- 1 cup frozen peas
- Fresh parsley finely chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
- Add sliced carrots and celery, cooking for 5 minutes until slightly softened.
- Add chicken breasts, chicken broth, thyme, oregano, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in egg noodles and heavy cream, simmering for 10 minutes until noodles are al dente.
- Fold in frozen peas and cook for 2-3 minutes until heated through.
- Taste and adjust seasoning if necessary.
- Ladle into bowls and garnish with parsley before serving.
Notes
Serve with crusty bread for a complete meal.