Description
A comforting and hearty dish made with tender chicken and egg noodles simmered in a flavorful broth. Perfect for a cozy family meal.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in shredded chicken, chicken broth, carrots, celery, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 10 minutes until vegetables are tender.
- Add egg noodles and cook for 8–10 minutes, or until noodles are tender.
- If using, stir in heavy cream and simmer for an additional 2–3 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can use rotisserie chicken to save time.
- For a creamier version, add more heavy cream or use whole milk.
- This dish freezes well; store in an airtight container for up to 3 months.