Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 8 oz wide egg noodles
- 1 cup heavy cream
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add thyme and poultry seasoning. Bring to a gentle boil.
- Add the egg noodles and simmer for 7-9 minutes, or until the noodles are tender.
- Stir in the shredded chicken and heavy cream. Heat through for 2 minutes. Add spinach if using and season with salt and pepper.
Notes
For storage, cool soup to room temperature. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently and add broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken noodle soup, creamy soup, comfort food, weeknight meal, quick soup