Creamy Chicken Noodle Soup (Hearty & Comforting)
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
2 cups egg noodles (or any short pasta)
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2–3 cloves garlic, minced
2 carrots, diced
2 tbsp all-purpose flour
4 cups chicken broth
1 cup milk or heavy cream
1 tsp dried thyme
½ tsp dried parsley
Salt and black pepper (to taste)
Optional: ½ cup grated cheese (cheddar or parmesan)
Instructions
Sauté the base
In a large pot, heat butter + olive oil.
Add onion, carrots, and garlic. Cook for 3–4 minutes until soft.
Make it creamy
Sprinkle in flour and stir for 1 minute (this thickens the soup).
Add liquid
Slowly pour in chicken broth while stirring to avoid lumps.
Bring to a gentle simmer.
Cook the noodles
Add pasta and cook according to package directions (usually 8–10 minutes).
Add chicken & cream
Stir in shredded chicken, milk/cream, and seasonings.
Simmer another 5 minutes until thick and creamy.
Finish
Add cheese if using, stir until melted.
Taste and adjust salt/pepper.