Name: Creamy Chicken Noodle Soup with Fresh Herbs
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 2 pcs chicken breast (boneless, skinless); 6 oz egg noodles (wide); 6 cup chicken broth (low sodium); 0.5 cup heavy cream; 1 tbsp olive oil; 1 pcs onion (medium, chopped); 2 pcs carrots (medium, peeled and diced); 2 pcs celery stalks (diced); 3 pcs garlic (cloves, minced); 2 tbsp all-purpose flour; 0.25 cup fresh parsley (chopped); 1 tbsp fresh thyme (chopped); 1 tbsp fresh chives (chopped); 1 tsp salt; 0.5 tsp black pepper (freshly ground)

A comforting bowl of creamy chicken noodle soup, brimming with tender chicken, noodles, and vegetables, is generously garnished with fresh green herbs and served steaming hot.

Indulge in a bowl of pure comfort with this creamy chicken noodle soup, a heartwarming twist on a timeless classic. This recipe elevates traditional chicken noodle soup by enriching the broth with a touch of heavy cream, creating a luxuriously velvety base. Tender shredded chicken and perfectly cooked egg noodles nestle among a vibrant medley of sautéed celery, carrots, and onion. The soup is brightened by the fragrant addition of fresh parsley, thyme, and chives, introduced at the end to preserve their delicate flavors and vibrant color. This robust and comforting soup, a perfect example of a Meat & Poultry Soup, offers a deeply satisfying experience, ideal for chilly days or when you crave a soul-nourishing meal.

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 hr 5 min
Servings: 6

Instructions

Preparation

1Cook the chicken: Place chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred with two forks. Set aside.
2Prepare vegetables: Dice the onion, carrots, and celery. Mince the garlic. Chop the fresh parsley, thyme, and chives.

Cooking the Soup

1Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2Build the base: Add minced garlic and sauté for another minute until fragrant. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3Add liquids: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce heat to low and let it thicken slightly, about 5 minutes.
4Cook noodles and add chicken: Add the egg noodles to the simmering soup. Cook according to package directions, typically 7-10 minutes, until al dente. Stir in the shredded chicken.
5Finish with cream and herbs: Stir in the heavy cream, fresh parsley, fresh thyme, and fresh chives. Season with salt and black pepper to taste. Heat through for an additional 2-3 minutes, but do not boil after adding cream.

Instructions

Preparation

1Cook the chicken: Place chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred with two forks. Set aside.
2Prepare vegetables: Dice the onion, carrots, and celery. Mince the garlic. Chop the fresh parsley, thyme, and chives.

Cooking the Soup

1Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2Build the base: Add minced garlic and sauté for another minute until fragrant. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3Add liquids: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce heat to low and let it thicken slightly, about 5 minutes.
4Cook noodles and add chicken: Add the egg noodles to the simmering soup. Cook according to package directions, typically 7-10 minutes, until al dente. Stir in the shredded chicken.
5Finish with cream and herbs: Stir in the heavy cream, fresh parsley, fresh thyme, and fresh chives. Season with salt and black pepper to taste. Heat through for an additional 2-3 minutes, but do not boil after adding cream.

Nutrition Information

Calories: 450 kcal
Protein: 25 g
Fat: 20 g
Carbs: 40 g

Nutrient	Per serving
Calories	450 kcal
Protein	25 g
Fat	20 g
Carbs	40 g

Tips

For extra flavor, simmer chicken in some of the chicken broth instead of just water.
Avoid overcooking the noodles; they will continue to soften slightly in the hot soup.
A squeeze of fresh lemon juice at the end can brighten all the flavors in the soup.