Creamy Chicken Noodle Soup

Serves: ~4–6
Prep + cook time: ~30 minutes
Style: cozy, creamy, classic soup

Ingredients

• 2 tbsp butter or olive oil
• 1 medium onion, finely diced
• 2 celery stalks, sliced
• 2 large carrots, sliced
• 3 garlic cloves, minced
• 8 cups (2 liters) chicken stock
• 2 chicken breasts (about 450–500 g), cooked and shredded
• 100–150 g egg noodles
• 1 tsp dried thyme
• 1 tsp dried parsley (plus extra for garnish)
• Salt and pepper, to taste
• 250 ml heavy cream
• Optional: squeeze of lemon juice

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Instructions

1. Prep the base:
   In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Garlic & herbs:
   Stir in the minced garlic and cook for another minute until fragrant.
3. Build the broth:
   Pour in the chicken stock and add the shredded chicken. Stir in the dried thyme and parsley. Season lightly with salt and pepper. Bring the mixture to a gentle boil.
4. Noodles time:
   Add the egg noodles and cook until they are tender (usually about 7–9 minutes, but check package instructions).
5. Finish creamy:
   Once noodles are cooked, reduce heat to low. Slowly pour in the heavy cream and stir gently to combine. Heat through — do not boil once the cream is added.
6. Taste & adjust:
   Taste the soup and adjust seasoning. For a mild brightness, you can add a small squeeze of lemon.
7. Serve:
   Ladle the soup into bowls and garnish with extra chopped parsley.

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Notes & Variations

• Chicken options: Rotisserie chicken works great and saves time.
• Veggies: You can add peas or spinach in the last few minutes for extra color.
• Noodles swap: If you prefer smaller pasta shapes (like shells or ditalini), adjust cooking time as needed.

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