Classic & Creamy Chicken Noodle Soup Recipes - Nevnihal

Here are two different chicken noodle soup recipes:

Recipe 1: Classic Chicken Noodle Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 medium celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 cups cooked and shredded chicken
  • 2 cups egg noodles
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish

Directions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, stirring occasionally, about 5 minutes.
  2. Add the garlic and cook for another 30 seconds.
  3. Add the chicken broth, thyme, oregano, and bay leaves. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  4. Add the cooked chicken and egg noodles to the pot and cook until the noodles are tender, about 10 minutes.
  5. Season with salt and black pepper to taste.
  6. Garnish with fresh parsley and serve.

Recipe 2: Creamy Chicken Noodle Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 medium celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 cups cooked and shredded chicken
  • 2 cups egg noodles
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish

Directions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, stirring occasionally, about 5 minutes.
  2. Add the garlic and cook for another 30 seconds.
  3. Add the chicken broth, thyme, oregano, and bay leaves. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  4. Add the cooked chicken and egg noodles to the pot and cook until the noodles are tender, about 10 minutes.
  5. Stir in the heavy cream and continue to cook until heated through, about 5 minutes.
  6. Season with salt and black pepper to taste.
  7. Garnish with fresh parsley and serve.

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