Hearty vegetables and chunks of chicken are combined with heavy cream and egg noodles to create the perfect Chicken Noodle Soup.
Add olive oil to a heavy bottom pot or dutch oven over medium high heat. Add onion and cook until soft and translucent. Add garlic and cook for an additional 30 seconds.
Add chopped carrots and celery, cook for 3-4 minutes or until slightly softened. The bottom of the pot may be a little browned but that is totally fine.
Add chicken broth to pot and using a spoon, scrape the bottom of the pot to release any of the brown bits. Cook for a couple of minutes or until the broth is warm. Add in shredded chicken, followed by frozen egg noodles. Use the spoon to break up the noodles if you need to. Add heavy cream and once the mixture has came to a boil, add the lid and turn down to simmer. Continue to cook for 15-20 minutes or until egg noodles are cooked through.
Once the 15-20 minutes are up, remove the lid, add they thyme, salt and pepper. Stir to combine and taste to see if you want to add additional salt or pepper. Serve warm and enjoy.