Ingredients
Scale
- 2 tablespoons olive oil 🫒
- 1 medium onion, chopped 🧅
- 2 carrots, sliced 🥕
- 2 celery stalks, sliced 🌿
- 3 cloves garlic, minced 🧄
- 1 teaspoon dried thyme 🌱
- 1 teaspoon dried rosemary 🌿
- 6 cups chicken broth 🍗
- 2 cups cooked chicken, shredded 🍗
- 1 cup egg noodles 🍜
- 1 cup heavy cream 🥛
- Salt and pepper to taste 🧂⚫️
- Fresh parsley, chopped (for garnish) 🌿
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots and sliced celery. Sauté about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic, dried thyme and dried rosemary; cook 1 more minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add the shredded chicken and egg noodles. Reduce heat and simmer about 10 minutes, until the noodles are tender.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 3–5 minutes, stirring occasionally — do not boil hard after adding the cream.
- Ladle into bowls, garnish with chopped fresh parsley, serve hot and enjoy!