Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup heavy cream
- 1 cup egg noodles
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp milk (optional for thinner creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic; cook 1 minute until fragrant.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in chicken broth. Bring to a boil.
- Add noodles, thyme, salt, and pepper. Simmer 8–10 minutes until noodles are tender.
- Stir in shredded chicken and heavy cream. Heat through (do not boil). Adjust seasoning.
- Serve warm, garnished with fresh parsley.
Notes
- For a gluten-free version, use gluten-free noodles and swap flour for cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
- Add a splash of lemon juice at the end to brighten flavors.
- Soup thickens as it cools—thin with extra broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Chicken, Contains: Dairy, Wheat
Nutrition
- Serving Size: 1 cup
- Calories: 295 Kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
