# Creamy Chicken Noodle Soup

Cuisine: western · Time: 30 minutes · Servings: 6

## Ingredients

- 1 tablespoon olive oil
- half of a yellow onion, finely diced (about 1 1/2 cups)
- 2 large carrots, thinly sliced into rounds
- 2 stalks celery, very finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 5 sprigs fresh thyme
- 6-7 cups chicken broth (I always use the Better Than Bouillon base – it has the best flavor. Buy it at Target!)
- 2 cups old-fashioned egg noodles (I used Mrs. Miller’s)
- 2 cups shredded rotisserie chicken
- 2-3 cups fresh spinach leaves, torn into small pieces (optional)
- 1 cup heavy cream
- Freshly grated Parmesan cheese for serving

## Steps

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onions, carrots, and celery; cook it down generously for 7-10 minutes, or until very tender and starting to caramelize.
2. Add garlic, salt, and thyme sprigs; saute for a minute so it’s nice and fragrant.
3. Add broth and noodles. Bring to a low simmer and cook for 10 minutes, or until noodles are tender.
4. Remove from heat. Pull out the thyme sprigs. Add spinach, chicken, and cream. Stir to combine; you want everything heated through and the spinach to be wilted. (FYI – you might notice some oil separating on top, but if you let it rest for 10-20 minutes, that oil will get re-absorbed by the noodles. And if you can’t wait, just give it a stir and you’ll be good to go.)
5. Serve with some hot crusty bread and top each bowl with fluffy freshly grated Parmesan cheese!

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Source: pinchofyum — https://pinchofyum.com/creamy-chicken-noodle-soup
Page: https://findfood.fun/en/recipes/5649
Language: en