Creamy Chicken Noodle Soup
Dinner · American
The cozy diner favorite gone rich and velvety, shredded chicken and egg noodles in a creamy herbed broth.
Recipe code UJD6MR · enter it in Anychef
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
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Save this recipeInstructions
- Step 1 of 6
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.
- Step 2 of 6
Add minced garlic and thyme, cook 1 minute, then sprinkle in the flour and stir constantly for 1 minute.
- Step 3 of 6
Slowly whisk in the chicken stock. Add the whole chicken breasts and bring to a gentle simmer.
- Step 4 of 6
Simmer until the chicken reaches 165°F, about 15 minutes. Remove and shred with two forks.
- Step 5 of 6
Add the egg noodles to the pot and cook until tender, 7 to 8 minutes.
- Step 6 of 6
Return the shredded chicken, stir in the cream, and warm through. Season with salt and pepper and serve.
