Creamy Chicken Noodle Soup

 

Ingredients:

1 lb boneless chicken breast (or thighs), cut into bite‑size

pieces

2 tbsp olive oil (or butter)

1 medium onion, chopped

2–3 carrots, peeled and sliced

2–3 celery stalks, chopped

2–3 garlic cloves, minced

6 cups chicken broth

2 cups water

Salt and pepper to taste

2 cups egg noodles (or any pasta)

2–3 tbsp all‑purpose flour

1/2 to 3/4 cup heavy cream (or milk if preferred)

Optional: fresh parsley or thyme for garnish

Instructions:

Heat oil in a large pot over medium heat. Sauté onion,

carrots, celery and garlic until softened (about 5 min).

Add chicken pieces; stir and cook until lightly browned.

Pour in chicken broth and water. Bring to a gentle boil,

then reduce heat and simmer about 10 minutes.

Add noodles and cook until al dente (about 8–10 min),

stirring occasionally.

In a small bowl whisk flour with a splash of broth until

smooth, then stir into soup to thicken.

Stir in heavy cream (or milk), simmer 2–3 more minutes

until soup is creamy and heated through.

Taste and adjust seasoning with salt and pepper.

Serve hot, garnished with parsley or thyme if desired.

Prep Time: 15 minutes

Cooking Time: 25–30 minutes

Total Time: 45 minutes

Servings: 4–6