Creamy Chicken & Vegetable Noodle Soup
Warm and comforting, this creamy chicken and vegetable noodle soup is packed with flavor and perfect for a chilly day. Tender chicken, fresh vegetables, and egg noodles are simmered in a savory broth with a touch of cream for a rich finish.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 8 cups chicken broth good quality recommended
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 4 oz egg noodles
- 0.5 cup heavy cream optional, for extra richness
- 0.25 cup fresh parsley chopped (for garnish)
Instructions
Instructions
- Gather and prepare all ingredients, including chopping chicken, dicing vegetables, and mincing garlic.
- Brown the chicken pieces in olive oil in a large pot for 5-7 minutes; then remove and set aside.
- Sauté the onion, carrots, and celery in the same pot for 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, scraping up any browned bits; then stir in thyme and rosemary and bring to a simmer.
- Return the chicken to the pot, season with salt and pepper, cover, and simmer for 15-20 minutes until the chicken is cooked and vegetables are tender.
- Stir in the egg noodles and cook for 5-7 minutes, or according to package directions, until al dente.
- Optionally, stir in heavy cream for richness, then taste and adjust seasoning; ladle into bowls, garnish with parsley, and serve warm.
Notes
For a richer flavor profile, consider using homemade chicken broth. You can also add other vegetables like peas or corn during the last 5 minutes of cooking. If you prefer a thinner soup, adjust the heavy cream amount or omit it entirely.