Ingredients:
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 6 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works well)
- 2 cups egg noodles
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- ¼ cup chopped parsley (for garnish)
Directions:
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes.
- Add the carrots, celery, thyme, parsley, salt, and pepper. Sauté for another 5 minutes.
- Pour in the chicken broth and bring to a boil. Add the egg noodles and cook for 8-10 minutes until tender.
- In a small bowl, whisk the flour with the heavy cream to make a slurry. Slowly stir the slurry into the soup, cooking for 3-4 minutes until the soup thickens.
- Stir in the shredded chicken and simmer for an additional 5 minutes. Adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal per serving | Servings: 6
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