Name: Creamy chicken noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, diced into 1/2 inch pieces; 1 oz egg noodles; 1 1/2 tbsp heavy cream; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 1 tsp salted butter; 1 2/3 cups reduced-sodium chicken broth; 1/2 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped; 1 tsp lemon juice

Nutrition

Per serving

464 calories

Protein: 44g; 37% of calories
Carbs: 37g; 32% of calories
Fat: 16g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

Melt the butter in a small pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes to flavor the broth.
Add the chicken and egg noodles to the pot. Increase heat to maintain a steady simmer and cook until the noodles are tender and chicken is cooked through, about 8 to 10 minutes. Done when white throughout and no longer pink, 165°F.
Remove from heat. Stir in the heavy cream, parsley, and lemon juice. For a thicker texture, mash a few noodles and carrots against the side of the pot before serving.

Nutrition

Ingredients

Instructions

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