Description
A rich, velvety one-pot chicken noodle soup that comes together in just 30 minutes. Perfect for busy weeknights, this recipe uses rotisserie or raw chicken, egg noodles, and a touch of cream for maximum comfort with minimal cleanup.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1.5 pounds chicken breast, raw
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 8 ounces wide egg noodles
- ½ cup heavy cream
- ½ cup whole milk
- ¼ cup fresh parsley, chopped
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and carrots, sautéing for 3-4 minutes until softened. Add minced garlic in the last minute of cooking.
- Pour in chicken broth, scraping the bottom of the pot. Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
- Add raw chicken breasts to the simmering broth, ensuring they are submerged. Cover and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F.
- Remove chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
- Bring the soup back to a boil and add egg noodles. Cook for 6-8 minutes until al dente, stirring occasionally.
- Reduce heat to low. Stir in heavy cream and milk, whisking gently to combine. Simmer for 2-3 minutes without boiling to prevent curdling.
- Return shredded chicken to the pot and stir to combine. Remove bay leaf.
- Ladle into bowls, garnish with fresh parsley, and serve immediately.
Notes
If the soup becomes too thick upon reheating, add a splash of water or broth. Do not boil the soup after adding cream to prevent curdling. For a gluten-free version, use gluten-free egg noodles. For a dairy-free version, substitute heavy cream and milk with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: chicken noodle soup, creamy soup, one pot meal, weeknight dinner, comfort food, 30 minute meals, easy soup