Ingredients
- 1 pound boneless skinless chicken (breast or thighs)
- 2 cups chopped vegetables (carrots, celery, onions)
- 3 cloves fresh garlic, minced
- 2 cups chicken broth (preferably low-sodium)
- 1 block cream cheese or 1/2 cup sour cream
- 8 ounces egg noodles or preferred pasta
- Salt and black pepper to taste
- Fresh thyme and parsley for garnish
- Optional: red pepper flakes for heat
Instructions
- Prep your ingredients: chop chicken, dice vegetables, and mince garlic.
- Sauté the onions in butter over medium heat until translucent, about 5 minutes.
- Add minced garlic, carrots, and celery; cook for an additional 5 minutes.
- Cook the chicken until no longer pink, about 7-10 minutes, stirring frequently.
- Pour in the chicken broth and bring to a simmer; cook for 10-15 minutes.
- Stir in cream cheese or sour cream over low heat until smooth.
- Boil noodles separately; drain and rinse before adding to the soup.
- Season with salt, pepper, and fresh herbs; serve warm.
Notes
Feel free to adjust vegetables based on seasonality and personal preference. Can substitute rotisserie chicken for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian