Creamy 30 Minute Chicken Noodle Soup

$For this creamy chicken noodle soup, you need the following key ingredients: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 large carrots, peeled and sliced into rounds - 2 celery stalks, sliced - 3 cloves garlic, minced finely - 6 cups rich chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup heavy cream - 2 cups egg noodles - Salt and freshly ground pepper to taste - Fresh parsley, chopped, for a vibrant garnish Each component brings unique flavors. The chicken adds protein. The veggies bring sweetness and crunch. Herbs lend an earthy touch. And heavy cream makes the soup rich and smooth. To make this soup, you will need: - A large pot or Dutch oven - A cutting board - A sharp knife - A wooden spoon or spatula - Measuring cups and spoons Using the right tools helps you cook efficiently. A large pot allows for even cooking and mixing. A sharp knife makes chopping easy and safe. If you don't have some ingredients, try these swaps: - Use rotisserie chicken instead of raw chicken for quick prep. - Swap heavy cream with half-and-half for a lighter soup. - Replace egg noodles with pasta shells or rice. - Use vegetable broth for a vegetarian version. These substitutions maintain flavor while adapting to what you have on hand. Don't hesitate to mix and match! {{ingredient_image_2}} Start by cutting your chicken into small, bite-sized pieces. This helps it cook quickly and evenly. Heat one tablespoon of extra virgin olive oil in a large pot over medium heat. Once the oil is warm, add the chicken pieces. Cook them for about five minutes until they turn golden brown. This browning adds great flavor. Next, chop one medium onion, two large carrots, and two celery stalks. Add these veggies to the pot after the chicken is browned. Stir and cook for about four to five minutes. This will soften the vegetables and make the onion clear. Finally, add three cloves of minced garlic and cook for one more minute. You want that garlic to smell great but not burn. Now, it's time to build the soup base. Carefully pour in six cups of rich chicken broth. Stir it all together and let it come to a rolling boil. Once boiling, add one teaspoon each of dried thyme and rosemary. These herbs boost the flavor of your soup. Lower the heat and let the soup simmer for about ten minutes. This gives the flavors time to blend together. After simmering, it’s time to add the creamy touch. Stir in one cup of heavy cream and two cups of egg noodles. Cook everything for five to seven more minutes. Check the noodles and make sure they are tender but still have a little bite. Finally, taste the soup and season with salt and freshly ground pepper. Serve it hot in bowls, topping each with some chopped fresh parsley for color and taste. Enjoy this warm and comforting dish! To make your soup creamy, use heavy cream. This rich ingredient adds smoothness. Stir it in after the broth simmers. Don’t rush this step. Let the cream warm up with the soup. For extra creaminess, blend a small portion of the soup. This gives it a nice texture while keeping some chunks. Egg noodles cook fast. Add them towards the end of your cooking time. Boil them in the soup for 5 to 7 minutes. This keeps them firm and not mushy. Stir them gently while cooking to prevent sticking. If you want, you can cook them separately. Just add them to the soup when serving. To boost flavor, try adding fresh herbs. Fresh thyme or rosemary makes a big difference. You can also add a squeeze of lemon for brightness. If you like a kick, toss in some red pepper flakes. For a richer taste, sauté the garlic until golden before adding. These tips will take your soup to the next level! Pro Tips Cut Uniformly: Ensuring that your chicken and vegetables are cut into uniform sizes will promote even cooking and enhance the overall texture of the soup. Use Fresh Herbs: Fresh herbs can elevate the flavor profile of your chicken noodle soup. Consider adding fresh thyme or rosemary at the end of cooking for a burst of freshness. Adjust Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with milk or even a plant-based cream for a delicious alternative. Perfect Noodle Texture: To avoid overcooking the egg noodles, add them just before serving, ensuring they remain al dente and don't become mushy. {{image_4}} To make a low-fat version, swap heavy cream for low-fat milk or unsweetened almond milk. This change keeps it creamy but cuts down on fat. You can also use skinless chicken thighs for added flavor while staying lean. Opt for whole grain egg noodles for a healthier twist. This will give you more fiber and nutrients without losing taste. You can easily boost the veggie count in your soup. Try adding green beans, peas, or spinach. These veggies add color and nutrition. Just chop them into small pieces and add them during the last few minutes of cooking. This helps keep them bright and crisp. You can even add kale for a hearty touch. Don’t feel stuck with chicken. You can use turkey or even tofu for a meatless version. Each protein brings a unique flavor. If you use turkey, cook it the same way as chicken. Tofu needs a little more time to soak in flavor, so add it earlier in the cooking process. This way, you can enjoy a tasty twist on this classic soup. After enjoying your creamy chicken noodle soup, store any leftovers in an airtight container. Make sure to let the soup cool to room temperature first. This helps keep the flavors intact. You can store it in the fridge for up to three days. If you think you won’t finish it soon, consider freezing it instead. To reheat the soup, pour it into a pot. Heat it over medium heat on the stove. Stir occasionally to help it warm evenly. If the soup is too thick, add a splash of chicken broth or water to thin it out. For a quick option, you can also microwave it in a microwave-safe bowl. Heat it in short intervals, stirring in between, until it’s hot. If you want to freeze your soup, use freezer-safe containers. Leave some space at the top of the container. This allows for expansion as the soup freezes. The soup can stay fresh for up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge before reheating. Yes, you can use frozen chicken. Just remember to thaw it first. You can safely thaw it in the fridge overnight. If you're in a hurry, use the microwave. Cut the chicken into small pieces. This helps it cook evenly in the soup. You can keep the soup in the fridge for 3 to 4 days. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want to keep it longer, consider freezing it. If you lack chicken broth, you can use vegetable broth. Water with a little salt can work too. Adding herbs like thyme or rosemary boosts the flavor. You could also try using bouillon cubes in water. In this article, we explored how to make creamy chicken noodle soup. We covered essential ingredients, cooking steps, and useful tips. You learned about tasty variations and smart storage ideas. To create the best soup, focus on using fresh ingredients and follow the steps closely. Remember, cooking is fun! Experiment with flavors and make it your own. Enjoy every spoonful and share your tasty results. Your kitchen will be full of warmth and comfort with this soup!$

Creamy 30 Minute Chicken Noodle Soup

A comforting bowl of creamy chicken noodle soup, perfect for a cozy night in.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon extra virgin olive oil
1 medium onion, finely diced
2 large carrots, peeled and sliced into rounds
2 stalks celery, sliced
3 cloves garlic, minced finely
6 cups rich chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup heavy cream
2 cups egg noodles
to taste Salt and freshly ground pepper
for garnish Fresh parsley, chopped

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced chicken pieces. Sauté until the chicken is nicely browned, about 5 minutes.
Next, add the diced onion, sliced carrots, and sliced celery to the pot. Continue to sauté for an additional 4-5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.
Stir in the minced garlic and sauté for another minute, or until the garlic is fragrant.
Carefully pour in the chicken broth, stirring to combine. Bring the mixture to a rolling boil.
Once boiling, sprinkle in the dried thyme and rosemary. Lower the heat to a simmer and let it cook for about 10 minutes.
Gently stir in the heavy cream and the egg noodles. Continue to cook for an additional 5-7 minutes, or until the noodles are tender yet firm to the bite.
Taste the soup and season with salt and freshly ground pepper according to your preference.
Serve steaming hot in bowls, and finish each serving with a sprinkle of fresh chopped parsley.

Notes

Serve hot and garnish with fresh parsley for added flavor.

Keyword chicken, creamy, noodle, soup