Creamy Chicken Noodle Soup
The classic gets a rich upgrade with a splash of cream stirred in at the end — tender chicken, egg noodles, and soft vegetables in a velvety golden broth that heals everything
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🛒 Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 cups dry egg noodles
- 3 medium sliced carrots
- 3 stalks sliced celery
- 1 diced onion
- 8 cups chicken broth
- 1/3 cup heavy cream
👨🍳 Instructions
- 1Cook onion, carrots, and celery in 2 tbsp butter in a large pot until softened, about 6 minutes
- 2Add whole chicken thighs and broth; bring to a boil
- 3Reduce heat and simmer 20 minutes until chicken is cooked through
- 4Remove chicken; shred into bite-sized pieces
- 5Add egg noodles to the simmering broth; cook 6–8 minutes until tender
- 6Return chicken to the pot; stir in cream
- 7Season generously with salt, pepper, and fresh thyme; serve with crusty bread
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