Creamy Chicken Noodle Soup

A classic comforting chicken noodle soup made creamy and rich, packed with tender chicken, vegetables, and egg noodles.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $3.70/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• quick
• boil
• savory

Ingredients

• 3 ounce cooked chicken breast (shredded)
• 0.5 cup dried egg noodles (uncooked)
• 2 cup chicken broth
• 0.25 cup half-and-half
• 0.5 carrot (small, diced)
• 0.5 celery (diced)
• 0.25 yellow onion (small, diced)
• 1 teaspoon olive oil
• 0.25 teaspoon dried thyme
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the diced carrot, celery, and yellow onion. Sauté for 5 to 7 minutes, until the vegetables begin to soften.
2. Pour in the chicken broth and bring to a simmer. Add the dried thyme, 1/8 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
3. Stir in the uncooked dried egg noodles and cook for 7 to 10 minutes, or until the noodles are tender according to package directions.
4. Add the shredded cooked chicken breast and half-and-half. Heat through for 2 to 3 minutes, stirring occasionally, until the soup is warmed and slightly creamy. Do not boil after adding the half-and-half.
5. Taste and adjust seasoning with the remaining salt and pepper if needed. Serve hot.

Notes

Using pre-cooked chicken breast makes this soup extra quick. For a thicker soup, you can whisk 1 tablespoon of flour with the half-and-half before adding it to the pot.

Nutrition (per serving)

• Calories: 415
• Protein: 34 g
• Carbohydrates: 26 g
• Fat: 15 g
• Fiber: 1 g
• Sodium: 780 mg
• Saturated Fat: 4 g
• Sugar: 5 g
• Cholesterol: 100 mg