Creamy Chicken Noodle Soup
Hearty, creamy, delicious Chicken Noodle soup that's so good you'll keep it on your dinner list year round!
Ingredients
- 2 Tbs Butter
- 1/2-1 cup Carrots *thinly sliced
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1-2 Celery Stalks *thinly sliced
- 4 cups Chicken Broth
- 1-2 cups Rotisserie Chicken *chopped
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 3-4 cups Water
- 1 Tbs Chicken Bouillion
- 1/2 tsp Thyme
- 1/2 bag Egg Noodles
- 1/2-3/4 cups Heavy Cream *substitue half and half
Instructions
- On medium high heat add the butter, carrots, celery, onion powder, and garlic powder, to a large pot. Cook until translucent, about 5 minutes.
- Add the rotisserie chicken to the pot and stir till the chicken browns.
- Pour in the Chicken Broth, water, salt, pepper, thyme, chicken boullion, and egg noodles. Stir to combine. Heat to boiling, then reduce heat to simmer for 15-18 minutes.
- Add in the heavy cream, bring back to boil for 1-2 minutes, then serve. Enjoy!
Notes
Pair with some delicious corn bread, homemade artisan bread, or dinner rolls!
You can substitute this recipe for fresh or frozen chicken. Be sure to slice it into small cubes, sprinkle with salt/pepper, and cook until the internal temperature hits 165° usually 3-4 minutes on each side.
If you want creamier soup, do the full 3/4 cup of heavy cream, if you want it to be a lighter creamy soup, use the half and half! There is no wrong way to make this creamy soup delicious!