Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (preferably homemade for richer flavor)
- 1 cup half-and-half or heavy cream
- 2 cups egg noodles
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a squeeze of lemon for brightening
Instructions
- Chop the onion, carrots, and celery; season chicken with salt and pepper.
- Heat olive oil in a large soup pot over medium heat. Cook chicken until golden, then remove and shred into bite-sized pieces.
- Sauté chopped vegetables in the same pot until tender, about 5-7 minutes.
- Add minced garlic and cook for 1 minute. Pour in chicken broth and bring to a simmer.
- Stir in half-and-half or heavy cream to create a rich, creamy base.
- Add egg noodles and cooked chicken; simmer until noodles are tender, about 8-10 minutes.
- Adjust seasoning with salt and pepper. For bright flavor, squeeze in lemon juice if desired.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh ingredients for the best flavor and texture.
- Cook noodles separately if preparing in advance to prevent them from becoming mushy upon reheating.
- You can substitute milk or plant-based creams for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 95 mg