Ingredients
Soup Base
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Chicken and Broth
- 1 lb chicken breast
- 6 cups chicken broth
Noodles and Cream
- 2 cups egg noodles
- 1 cup heavy cream
Seasoning
- Salt and pepper, to taste
Instructions
- Melt butter: In a large pot over medium heat, melt the butter until it is fully melted and slightly bubbling to begin building the soup base.
- Sauté vegetables: Add the diced onion, sliced carrots, and sliced celery to the pot. Cook and stir until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Cook chicken and simmer broth: Add the whole chicken breasts and pour in the chicken broth. Bring the mixture to a simmer and cook for 20 minutes, allowing the chicken to cook through and impart flavor to the broth.
- Shred chicken: Remove the cooked chicken breasts from the pot and shred them using two forks or chop finely. Set aside.
- Cook noodles: Add the egg noodles to the simmering broth with vegetables, and cook until tender, usually about 6 to 8 minutes depending on the noodle type.
- Add cream and chicken: Lower the heat and stir in the heavy cream and shredded chicken to the pot, gently warming through but not boiling to prevent cream curdling.
- Season and serve: Season the soup generously with salt and pepper to taste. Stir well and serve hot for a comforting meal.
Notes
- Do not boil the soup after adding the cream to avoid curdling.
- For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
