Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups egg noodles
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Fresh parsley, chopped for garnish
Feel free to substitute the heavy cream with coconut milk for a dairy-free version, or swap out egg noodles for gluten-free pasta to suit dietary needs.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the carrots and celery, cooking until they start to soften, around 5 minutes. Stir in the thyme, oregano, and black pepper.
- Pour in the chicken broth, bringing the mixture to a boil. Once boiling, add the shredded chicken and reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Add the egg noodles and cook until tender, about 8 minutes. Stir in the heavy cream and Parmesan cheese, allowing the soup to thicken slightly.
- Taste and adjust the seasoning with salt as needed. Serve hot, garnished with fresh parsley.
As you cook, remember the lessons from my abuela: trust your senses and let the aroma guide you. Cooking is an art, and your kitchen is the canvas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International