Creamy Chicken Noodle Soup
Ingredients:
2 cups cooked chicken breast, shredded
1 cup small pasta (elbow macaroni or small shells)
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, sliced
½ cup green peas
2 cloves garlic, minced
4 cups chicken broth
1 cup milk or cooking cream
1 tablespoon flour (optional, for thicker soup)
Salt and black pepper to taste
½ teaspoon dried thyme or parsley
Fresh parsley for garnish (optional)
Instructions:
In a pot, heat butter and olive oil over medium heat.
Add onion and sauté until soft. Add garlic and cook for 30 seconds.
Stir in carrots and peas, cook for 2–3 minutes.
Add flour (if using) and stir well for 1 minute.
Pour in chicken broth and bring to a boil.
Add pasta and cook until tender (about 8–10 minutes).
Stir in shredded chicken and milk or cream.
Season with salt, pepper, and thyme.
Simmer for 5 more minutes until creamy.
Garnish with parsley and serve hot.
Creamy Chicken Noodle Soup
