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Creamy Chicken Soup

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A comforting creamy chicken soup with egg noodles, tender chicken, and sweet carrots, perfect for busy weeknights.

Ingredients

Scale
  • 1 cup egg noodles (wide or medium)
  • 2 cups cooked chicken, shredded (rotisserie or poached)
  • 1 cup carrots, chopped (about 2 medium carrots)
  • 4 cups chicken broth (low-sodium if preferred)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Pour 4 cups of chicken broth into a large pot and bring to a rolling boil over medium-high heat.
  2. Add 1 cup of egg noodles and cook according to the package directions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.
  3. Stir in 2 cups of shredded cooked chicken and 1 cup chopped carrots. Reduce the heat to medium-low and simmer gently for 10 minutes.
  4. Lower the heat to low. Slowly stir in 1 cup heavy cream and combine until warmed through.
  5. Taste and season with salt and freshly ground black pepper. Ladle into bowls and top with chopped fresh parsley before serving.

Notes

For a lighter finish, swap heavy cream for half-and-half or whole milk. Use gluten-free noodles for a gluten-free version, or replace noodles with rice if desired.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-chicken-soup/