Description
A comforting and creamy chicken noodle soup recipe.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and black pepper to taste
- 1 cup half-and-half
- 1 cup egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, add thyme and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Season with salt and pepper.
- Stir in half-and-half and egg noodles. Cook until noodles are tender, about 8-10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) in the last few minutes of cooking.
- You can use rotisserie chicken for a quicker preparation.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American