Creamy Chicken and Egg Noodle Soup

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 8 cups chicken broth
• 2 pounds boneless, skinless chicken breasts, cut into small cubes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups egg noodles
• 1/2 cup heavy cream

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook for 5-7 minutes, or until the vegetables are softened.
2. Add the chicken broth, chicken, thyme, oregano, basil, garlic powder, onion powder, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Add the egg noodles and cook for 8-10 minutes, or until the noodles are cooked through.
4. Stir in the heavy cream and simmer for 5 minutes, or until the soup is heated through.
5. Serve hot.

Interesting Facts

• This soup is a great way to use up leftover cooked chicken.
• The egg noodles give the soup a creamy, comforting texture.
• This soup is a great way to warm up on a cold day!
• This soup can be made ahead of time and reheated when ready to serve.