This looks like a delicious and creamy chicken
Creamy Chicken Noodle Soup
đź“ť Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 garlic cloves, minced
– 3 medium carrots, sliced
– 2 celery stalks, diced
– 4 cups chicken broth
– 2 cups cooked shredded chicken (rotisserie chicken works great)
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1 cup frozen peas
– 2 cups uncooked pasta (elbow macaroni or egg noodles)
– 1 cup heavy cream (or milk for a lighter version)
– 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for extra thickness)
👩‍🍳 Instructions:
1. *Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Broth and Chicken: Pour in the chicken broth, shredded chicken, thyme, and parsley. Season with salt and pepper to taste. Bring to a boil.
3. Cook the Pasta: Add the pasta to the pot and cook until tender, about 8-10 minutes, stirring occasionally.
4. Add Peas and Cream: Stir in the frozen peas and heavy cream. For extra thickness, add the cornstarch mixture. Cook for another 3-4 minutes until the soup is creamy and heated through.
5. Serve: Ladle into bowls and enjoy with warm crusty bread or crackers.
This creamy version of chicken noodle soup is perfect for a cozy night in and will surely be a family favorite!
