Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb chicken breast; 3 tbsp butter; 1 onion; 3 carrots; 3 stalks celery; 3 cloves garlic; 1/4 cup all-purpose flour; 6 cups chicken stock; 1 cup heavy cream; 3 cups egg noodles; 1 tsp dried thyme

The cozy diner favorite gone rich and velvety, shredded chicken and egg noodles in a creamy herbed broth.

40 min · Beginner · 420 cal · 30g protein · $1.90/serving · American

Comfort Food High-Protein

40minutes

6servings

420calories

30gprotein

$1.90per serving

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Ingredients (serves 6)

1.5 lb chicken breast
3 tbsp butter
1 onion
3 carrots
3 stalks celery
3 cloves garlic
1/4 cup all-purpose flour
6 cups chicken stock
1 cup heavy cream
3 cups egg noodles
1 tsp dried thyme

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Instructions

1
Dice the onion, carrots, and celery. Melt the butter in a large pot over medium heat and cook the vegetables until softened, about 6 minutes.
2
Add minced garlic and thyme, cook 1 minute, then sprinkle in the flour and stir constantly for 1 minute.
3
Slowly whisk in the chicken stock. Add the whole chicken breasts and bring to a gentle simmer.
4
Simmer until the chicken reaches 165°F, about 15 minutes. Remove and shred with two forks.
5
Add the egg noodles to the pot and cook until tender, 7 to 8 minutes.
6
Return the shredded chicken, stir in the cream, and warm through. Season with salt and pepper and serve.