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
Instructions
- 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. - Garlic & herbs:
Stir in the minced garlic and cook for another minute until fragrant. - 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. - Noodles time:
Add the egg noodles and cook until they are tender (usually about 7–9 minutes, but check package instructions). - 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. - Taste & adjust:
Taste the soup and adjust seasoning. For a mild brightness, you can add a small squeeze of lemon. - Serve:
Ladle the soup into bowls and garnish with extra chopped parsley.
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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