One-Pot Creamy Chicken Noodle Soup
A creamy, hearty soup packed with chicken, egg noodles, and vibrant vegetables, perfect for comfort on chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Dairy Optional, Gluten-Free
Ingredients
- 1 lb chicken breast
- 8 oz egg noodles
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped vegetables (carrots, celery, onion)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook for 6-8 minutes, or until browned and cooked through, stirring occasionally.
- Stir in the minced garlic and chopped vegetables. Sauté for an additional 5-7 minutes, or until vegetables become tender.
- Pour in the chicken broth and bring the mixture to a boil over high heat.
- Add the egg noodles, dried thyme, and dried parsley. Cook for about 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm for another 2-3 minutes before serving.
Notes
Don’t overcook the chicken. Feel free to customize with your favorite vegetables or proteins.