Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh carrots (sliced)
- 2 cups 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
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and sauté diced chicken and onions until golden.
- Stir in minced garlic, thyme, and parsley; cook until aromatic.
- Pour in chicken broth and bring to a gentle boil.
- Add carrots and celery; reduce heat to simmer for 10-15 minutes.
- Stir in egg noodles; cook according to package instructions.
- Add heavy cream just before serving; season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg