Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Total time: 45 min
Ingredients: 1 tbsp Olive oil; Onion, finely diced; 2 Carrot, thinly sliced; 2 stalks Celery, finely chopped; 3 Garlic, minced; ½ tsp Salt; 5 sprigs Thyme; 6–7 cups Chicken broth; 2 cups Egg noodle; 2 cups Chicken, shredded; 2–3 cups Spinach; 1 cup Heavy cream; Parmesan cheese, grated

By Pinch of Yum · 45 min

Ingredients

Olive oil1 tbsp
Onion · finely diced
Carrot · thinly sliced2
Celery · finely chopped2 stalks
Garlic · minced3
Salt½ tsp
Thyme5 sprigs
Chicken broth6–7 cups
Egg noodle2 cups
Chicken · shredded2 cups
Spinach2–3 cups
Heavy cream1 cup
Parmesan cheese · grated

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery, and cook for 7 to 10 minutes, until very tender and starting to caramelise.
Add the garlic, salt and thyme sprigs, and sauté for a minute until fragrant.
Add the broth and noodles. Bring to a low simmer and cook for 10 minutes, or until the noodles are tender.
Remove from the heat and take out the thyme sprigs. Add the spinach, chicken and cream, and stir until everything is heated through and the spinach has wilted.
Ladle into bowls and top each with grated Parmesan.

Summarized from Pinch of Yum's video. Watch it for the details.

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