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- 2 tablespoons unsalted butter - 1 medium yellow onion, diced - 2 cloves garlic, finely minced - 3 medium carrots, peeled and sliced into rounds - 2 stalks celery, chopped into small pieces - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 6 cups low-sodium chicken broth - 2 cups cooked chicken, shredded or diced - 1 cup egg noodles - 1 cup heavy cream - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) When picking your veggies, look for bright colors. The carrots should be firm and not soft. Choose celery that is crisp and has a nice green hue. The onion needs to be dry and firm too. Fresh herbs like thyme and rosemary should smell strong. For chicken, I prefer using fresh, high-quality meat for the best flavor. If you need a dairy-free option, swap the heavy cream for coconut milk. You can use gluten-free egg noodles if you want to avoid gluten. For a leaner soup, replace chicken with turkey. If you want a vegetarian version, use vegetable broth and add beans for protein. Just remember to adjust cooking times for any changes! {{ingredient_image_2}} 1. Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat. 2. Add 1 medium yellow onion, diced, and sauté for 3-4 minutes until soft. 3. Now, stir in 2 cloves of minced garlic, 3 sliced carrots, and 2 chopped celery stalks. Cook for another 5 minutes. 4. Next, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Mix well. 5. Gradually pour in 6 cups of low-sodium chicken broth while stirring gently. 6. Increase the heat to bring this mixture to a gentle boil. 7. Once boiling, add 2 cups of cooked chicken and 1 cup of egg noodles. Stir again. 8. Reduce the heat to simmer for 10-12 minutes until the noodles are tender. 9. Lower the heat and slowly pour in 1 cup of heavy cream. Stir carefully to keep it creamy. 10. Taste the soup and season with salt and pepper to your liking. 11. Let the soup sit uncovered for a few minutes to thicken. 12. Serve hot in bowls and top with fresh parsley. Using visuals can make the cooking process easier. Consider taking photos at each step. You can show the melted butter, the sautéed vegetables, and the final creamy soup. Videos can also help. A quick clip can show how to chop vegetables or how the soup should look at each stage. - Prepping your ingredients beforehand saves time. Chop all your vegetables before you start cooking. - Make sure to watch the heat after adding cream. You want it warm, not boiling, to keep it smooth. - If you have leftovers, let them cool before storing. This helps to keep the flavors fresh. - Serve with warm bread for a complete meal. It adds a nice touch and makes it even cozier. To boost the taste of your creamy chicken noodle soup, use fresh herbs. Fresh thyme and rosemary add depth. You can also add a squeeze of lemon juice for brightness. It lifts the flavors without overpowering them. Using high-quality chicken broth makes a big difference. For a richer taste, try roasting your chicken before adding it to the soup. To get that perfect creaminess, add the heavy cream slowly. Stir gently as you pour it in. This helps it blend well without separating. You can also use a mix of cream and milk for a lighter version. If you want an even thicker soup, use a cornstarch slurry. Mix equal parts of cornstarch and cold water, then stir it in as you heat the soup. A common mistake is boiling the soup after adding the cream. This can cause it to curdle. Always lower the heat and let it warm gently. Another pitfall is under-seasoning. Taste your soup often and adjust with salt and pepper. Lastly, don't skip the resting time after cooking. Letting it sit thickens the soup and melds the flavors. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. If possible, use fresh thyme and rosemary instead of dried for a more vibrant taste. Customize Your Veggies: Feel free to add or substitute other vegetables like peas or corn to make the soup more colorful and nutritious. Perfect the Creaminess: For an even creamier texture, consider adding a splash of lemon juice along with the heavy cream; it brightens the flavors beautifully. Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the noodles. {{image_4}} To make a lighter version of creamy chicken noodle soup, swap heavy cream for half-and-half or low-fat milk. This change cuts down on fat but keeps some creaminess. You can also use low-sodium chicken broth to reduce salt content. Fresh herbs boost flavor without adding calories, so use them freely. If you want to switch proteins, turkey works well. Use cooked turkey in place of chicken for a tasty twist. For a plant-based option, try tofu. Firm tofu adds great texture. Just cube it and add it with the noodles for a rich, creamy soup that everyone can enjoy. Feel free to add more veggies for extra nutrition. Peas, spinach, or green beans can enhance color and taste. Fresh herbs like dill or basil can change the soup's flavor profile. For some spice, add a pinch of red pepper flakes. These simple changes can make your soup unique and exciting. To store your creamy chicken noodle soup, let it cool first. Use an airtight container to keep it fresh. This soup stays good in the fridge for about 3 to 4 days. Always label your container with the date, so you know when you made it. When you're ready to eat your leftovers, reheat them on the stove or in the microwave. If using the stove, warm it over low heat. Stir often to prevent sticking. If you're using a microwave, heat it in short bursts, stirring in between. This helps the soup stay creamy and tasty. If you want to save the soup for later, freezing works great. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can last in the freezer for about 2 to 3 months. When you're ready to enjoy it again, thaw it in the fridge overnight before reheating. Yes, you can make this soup ahead of time. It tastes even better after resting. Just store it in an airtight container in the fridge. When you are ready to eat, reheat it slowly on the stove. This soup lasts about three to four days in the fridge. Make sure to keep it in a sealed container. If you notice any changes in smell or color, it's best to throw it out. Absolutely! Using rotisserie chicken saves time and adds great flavor. Just shred the chicken and add it to the soup at the same point in the recipe. It will make your cooking much quicker. Yes, you can make this soup dairy-free. Use coconut milk or a dairy-free cream substitute instead of heavy cream. This keeps the soup creamy without any dairy. Just adjust the seasoning a bit to match the new flavors. In this blog post, we covered key ingredients and how to choose fresh ones. You learned step-by-step cooking details and tips to enhance flavor. We discussed variations, including healthy swaps and creative add-ins. Also included were storage methods to keep your soup fresh. With these insights, you can make a delicious soup, tailored to your taste. Try experimenting with different ingredients and techniques, and enjoy the results! Happy cooking!

Creamy Chicken Noodle Soup Delight

A comforting and creamy chicken noodle soup loaded with vegetables and herbs.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, finely minced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, chopped into small pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 1 cup egg noodles
  • 1 cup heavy cream
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • In a spacious pot, melt the unsalted butter over medium heat until it’s fully liquid and bubbling.
  • Add the diced yellow onion to the pot and sauté for approximately 3-4 minutes or until the onions become translucent and softened.
  • Next, stir in the minced garlic, along with the sliced carrots and chopped celery. Cook this mixture for an additional 5 minutes, allowing the vegetables to soften and release their flavors.
  • Sprinkle in the dried thyme and rosemary; stir well to combine, ensuring the herbs coat the vegetables evenly. Then, gradually pour in the chicken broth, stirring gently as you do so.
  • Increase the heat slightly to bring the broth mixture to a gentle boil. Once boiling, add the shredded chicken and stir in the egg noodles.
  • Reduce the heat to maintain a simmer, allowing the soup to cook for about 10-12 minutes, or until the noodles are cooked through and tender.
  • Once the noodles are tender, lower the heat further and pour in the heavy cream. Stir gently until the soup is beautifully creamy and warmed through, careful not to let it boil after adding the cream.
  • Taste the soup and season with salt and freshly cracked black pepper according to your preference, adjusting the seasoning as needed.
  • After seasoning, remove the pot from the heat and let the soup sit uncovered for a few minutes; this will help it thicken a touch as it rests.
  • Serve the soup hot in bowls, garnished with a sprinkle of freshly chopped parsley on top for added color and a fresh flavor boost.

Notes

Enjoy the soup with a side of warm crusty bread for a hearty meal.
Keyword chicken, comfort food, creamy, noodle, soup