A comforting soup made with tender chicken, vegetables, noodles, and a creamy broth.
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Calories: 380kcal
Equipment
- large pot
- whisk
- wooden spoon
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2-3 whole carrots, sliced
- 2-3 stalks celery, sliced
- 2-3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1-1.5 cups egg noodles
- 1 cup milk or heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 leaf bay leaf
Instructions
- Sauté onion, carrots, and celery in butter or oil until softened. Add garlic and cook briefly.
- Add chicken broth, cooked chicken, seasonings, thyme, and bay leaf. Bring to a gentle boil.
- Add noodles and cook until al dente.
- Whisk milk and flour, then stir into soup. Simmer until creamy and slightly thickened.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
Simmer gently after adding cream to keep the soup smooth.
Nutrition
Calories: 380kcal | Carbohydrates: 28g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 760mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 10mg