– **Title**: Hearty Creamy Chicken Noodle Soup
– **Ingredients**:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups chicken broth
– 2 cups cooked chicken, shredded
– 1 cup egg noodles
– 1 cup heavy cream
– 1/2 cup frozen peas
– Fresh parsley, for garnish
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
2. Stir in the minced garlic, thyme, rosemary, salt, and black pepper, and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the shredded chicken and egg noodles, and simmer for about 10 minutes, or until the noodles are cooked through.
4. Lower the heat and stir in the heavy cream and frozen peas. Cook for another 2-3 minutes until heated through.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley. Enjoy your hearty creamy chicken noodle soup!
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing vegetables. If you don’t have olive oil, you can substitute it with vegetable oil, canola oil, or butter for added flavor.
Chicken: I recommend shredded cooked chicken for a cozy feel. You can use rotisserie chicken for convenience or leftover cooked chicken. For a vegetarian option, try chickpeas or tofu!
Egg Noodles: Wide egg noodles are traditional, but if they’re not on hand, feel free to swap with any pasta like fusilli or penne. Just adjust the cooking time based on the pasta type!
Heavy Cream: This adds richness. If you’re looking for lighter options, half-and-half or whole milk works fine, although it may be less creamy. For a dairy-free version, consider coconut milk!
Fresh Parsley: Great for garnish! If you don’t have parsley, try basil or chives. They add a fresh touch too!
How Do I Properly Sauté Vegetables for Soup?
Sautéing veggies correctly is key for flavor. Start with a big pot over medium heat and add olive oil. Then, toss in your diced onion, carrots, and celery. Cook these for about 5-7 minutes until they soften and get fragrant. Stir occasionally to avoid burning!
- Add garlic at the last minute of sautéing. It cooks fast and can become bitter if overcooked.
- Don’t rush this step—it sets the base for your soup’s flavor!
How to Make Hearty Creamy Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb (450 g) cooked chicken breast, shredded
- 6 cups chicken broth
- 2 cups wide egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious chicken noodle soup will take about 10 minutes to prepare and 20 minutes to cook. In just half an hour, you can have a warm, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, diced carrots, and diced celery. Cook them while stirring occasionally for about 5-7 minutes, or until the vegetables are nice and soft. This will create a tasty base for your soup!
2. Add Garlic and Chicken:
Once the vegetables are soft, add the minced garlic to the pot. Cook for another minute until it’s fragrant and delicious! Then, stir in the shredded chicken along with the chicken broth, dried thyme, dried oregano, and a sprinkle of salt and pepper. Bring this mixture to a boil over high heat.
3. Cook the Noodles:
When your soup is boiling, it’s time to add the wide egg noodles. Cook according to the package instructions, which will usually take about 6-8 minutes, or until the noodles are tender and perfect!
4. Finish with Cream:
After the noodles are done cooking, lower the heat to low. Now, gently stir in the heavy cream and let it heat through for a few minutes. Just be careful not to let it boil again at this point!
5. Serve and Enjoy:
Give your soup a taste and adjust the seasoning if needed. Once it’s just right, ladle the creamy chicken noodle soup into bowls, and sprinkle with fresh parsley on top. Serve it hot and enjoy every comforting spoonful!
Can I Use Different Types of Noodles?
Absolutely! While wide egg noodles work best for this recipe, you can substitute them with other pasta shapes like bowtie or rotini. Just keep an eye on the cooking time since different noodles may require more or less time to cook.
What If I Don’t Have Heavy Cream?
No worries! You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken it up, though the soup may be less rich. For a dairy-free version, try coconut cream or a non-dairy milk combined with a little cornstarch as a thickening agent.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, note that the noodles may become mushy upon reheating, so consider freezing the broth and chicken separately from the noodles. This way, you can cook fresh noodles when ready to enjoy!
Can I Add More Vegetables?
Definitely! Feel free to add in veggies like peas, corn, or spinach for extra nutrition and flavor. Just add them during the last few minutes of cooking so they retain some texture and freshness!
