Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 stalks celery, diced
– 1 cup frozen corn
– 1 cup frozen peas
– 2 cups cooked chicken, shredded or chopped
– 6 cups chicken broth
– 1 cup milk
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 ounces egg noodles
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots and celery to the pot and cook for another 5 minutes, until slightly softened.
3. Stir in the frozen corn and peas, and cook for an additional 2 minutes.
4. Add the chicken, chicken broth, milk, heavy cream, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Meanwhile, cook the egg noodles according to package instructions.
6. Drain the noodles and add them to the soup pot.
7. Cook for an additional 5 minutes, until everything is heated through.
8. Serve the creamy veggie chicken noodle soup hot, and garnish with fresh parsley if desired.
Note: Feel free to add any other vegetables or herbs you like to customize the soup to your taste.
