Ingredients
Scale
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup egg noodles (small or egg pasta)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onion, garlic, carrots, and celery; sauté 5–7 minutes until softened. <li id="instruction-step-2" Stir in thyme, parsley, black pepper, and chicken broth. Bring to a boil.
- Reduce heat, add shredded chicken and egg noodles. Simmer 8–10 minutes until noodles are tender.
- Stir in heavy cream and Parmesan (if using). Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half or whole milk for heavy cream.
- Use gluten-free pasta for a gluten-free adaptation.
- Add a splash of lemon juice at the end to brighten flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 cup (approx 10 oz)
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
