Creamy Chicken Noodle Soup
A comforting one-pot soup loaded with shredded chicken, tender egg noodles, and a silky cream base. Ready in under 30 minutes with minimal effort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 462
- Protein
- 38g
comfortcozyamericanchickencreamytendersoftweeknight
Ingredients
- 3 cups rotisserie chicken, shredded
- 6 cups chicken broth
- 8 oz egg noodles
- 2 medium carrots, sliced 1/4-inch thick
- 2 stalks celery, sliced 1/4-inch thick
- 1 cup heavy cream
- 1 to taste salt and black pepper
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat, ~8 minutes.
- 2
Add carrots and celery. Simmer until vegetables soften, ~5 minutes.
- 3
Stir in egg noodles and cook until al dente, ~6 minutes, stirring occasionally.
- 4
Add shredded chicken and heavy cream. Stir to combine.
- 5
Simmer gently until soup is hot and flavors meld, ~2 minutes.
- 6
Season with salt and black pepper to taste. Serve hot.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- measuring cups and spoons
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