Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup water
- 8 ounces wide egg noodles
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- Salt and black pepper, to taste
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté Vegetables:
- Intensity: Medium
- Time: 5 minutes
In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic, dried thyme, and dried rosemary, and cook for an additional 2 minutes.
2. Add Broth and Water:
- Intensity: Low
- Time: 5 minutes
Pour in chicken broth and water. Bring the mixture to a simmer.
3. Cook Noodles and Chicken:
- Intensity: Medium
- Time: 10 minutes
Add egg noodles and shredded chicken to the pot. Cook until the noodles are al dente and the chicken is heated through, about 10 minutes.
4. Add Peas and Season:
- Intensity: Low
- Time: 3 minutes
Stir in frozen peas and season the soup with salt and black pepper to taste. Simmer for an additional 3 minutes.
5. Add Heavy Cream:
- Intensity: Low
- Time: 2 minutes
Pour in the heavy cream and stir well. Let the soup simmer for an additional 2 minutes until heated through.
6. Garnish and Serve:
- Intensity: Low
- Time: 1 minute
Garnish the creamy chicken noodle soup with chopped fresh parsley. Serve hot and enjoy!
Nutrition Information (per serving):
- Calories: 350
- Protein: 20g
- Carbohydrates: 30g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 800mg
Note: Nutrition information is approximate and may vary based on specific ingredients used.
