Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz egg noodles
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
- Salt and pepper to taste
Instructions
- Prep your ingredients: Dice onion, chop carrots and celery, and mince garlic.
- Sauté vegetables: In a large pot over medium heat, add olive oil. Sauté onions until translucent. Add garlic for one more minute.
- Cook chicken: Add diced chicken to the pot; cook until no longer pink.
- Add broth and noodles: Pour in chicken broth with carrots and celery. Bring to a gentle boil and stir in egg noodles; cook until tender but firm.
- Stir in cream and seasonings: Reduce heat to low; mix in heavy cream along with thyme, parsley, salt, and pepper.
- Simmer: Allow the soup to simmer on low for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg