Creamy Chicken Noodle Soup: A Hearty Comfort Dish

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 2 cups egg noodles or your favorite pasta

Optional Add-Ins and Garnish:

• 1 cup frozen peas or corn
• Fresh parsley, chopped
• Salt and pepper, to taste

How to Make Creamy Chicken Noodle Soup

Step 1: Sauté the Vegetables

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, cooking for 4–5 minutes until softened.
3. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Base

1. Sprinkle the flour over the sautéed vegetables and stir well to coat. This creates a roux that will thicken the soup.
2. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
3. Add the thyme, parsley, and bay leaf, bringing the mixture to a gentle simmer.

Step 3: Add the Chicken and Noodles

1. Stir in the cooked chicken and egg noodles.
2. Let the soup simmer for 8–10 minutes, or until the noodles are tender.

Step 4: Make It Creamy

1. Reduce the heat to low and stir in the heavy cream or half-and-half.
2. Let the soup warm through for 2–3 minutes without boiling, which can cause the cream to curdle.

Step 5: Adjust and Serve

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