Description
A comforting blend of tender chicken, vibrant vegetables, and creamy broth, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sauté for about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth, bring to a boil, then stir in shredded chicken and egg noodles. Cook until noodles are tender, about 5-7 minutes.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper. Garnish with fresh parsley before serving.
Notes
This soup is great for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months without cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg