Ingredients:
2 tablespoons butter 🧈
1 small onion, diced 🧅
2 carrots, peeled and sliced 🥕
2 celery stalks, sliced 🌿
3 garlic cloves, minced 🧄
6 cups chicken broth 🍲
1 teaspoon dried thyme
½ teaspoon dried parsley
Salt and pepper, to taste 🧂
2 cups cooked shredded chicken (rotisserie works well) 🍗
2 cups egg noodles
1 cup heavy cream or milk 🥛
2 tablespoons all-purpose flour (optional, for thickening)
Instructions:
Sauté Vegetables:
In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
Add Broth and Seasonings:
Pour in the chicken broth. Stir in thyme, parsley, salt, and pepper. Bring to a boil.
Cook Noodles:
Reduce the heat to medium and add the egg noodles. Cook according to package instructions (usually 7–10 minutes) until tender.
Add Chicken and Cream:
Stir in the shredded chicken and heavy cream. If you prefer a thicker soup, mix the flour with 2 tablespoons of water to make a slurry, then stir it into the soup.
Simmer:
Simmer for 5 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
Serve:
Ladle the soup into bowls and serve warm with crusty bread or crackers.
Creamy, hearty, and comforting—this soup is perfect for a cozy meal! 🥣✨