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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

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Ingredients
  

  • 1 tablespoon oil
  • 2 large carrots, peeled and chopped
  • 2 ribs celery, chopped
  • ½ medium onion, finely diced
  • 2 teaspoons salt
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 boneless skinless chicken breasts about 1 lb or 450g
  • 1 ½ cups uncooked ditalini pasta or egg noodles or another small pasta shape
  • 1 cup half and half or cream
  • 2 tablespoons corn starch
  • Salt and pepper to taste

Instructions
 

  • Sauté Vegetables: Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat. Add carrots, celery, and onion. Cook until onions are translucent, about 3-4 minutes.
  • Add Seasonings: Add salt, garlic, parsley, thyme, and pepper. Cook for 1 minute.
  • Add Broth and Chicken: Pour in the broth, scraping the bottom of the pot. Add the chicken breasts and simmer for 10 minutes. Remove chicken to shred.
  • Cook Pasta: Stir in pasta, cover, and simmer for 10 minutes or until pasta is al dente.
  • Finish Soup: Whisk together cream and corn starch. Stir into the soup with shredded chicken. Cook until thickened. Adjust salt and pepper before serving.