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- 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, diced - 2 carrots, sliced - 2 celery stalks, sliced - 3 cloves garlic, minced - 6 cups chicken broth - 2 cups egg noodles Chicken is the star of this soup. I recommend using boneless, skinless chicken breasts. They cook fast and stay tender. Dice them into small pieces for quick cooking. Next, we have a mix of vegetables: onion, carrots, and celery. These add flavor and color to the soup. Diced onion gives a nice base. Sliced carrots and celery add crunch and sweetness. Garlic brings in a rich aroma. The broth is key to a great flavor. I use six cups of chicken broth. It makes the soup warm and comforting. - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup heavy cream - Salt and pepper to taste Olive oil is perfect for cooking the chicken and veggies. It adds a nice richness. I love to use dried thyme and rosemary. They add a lovely herbal note. Just a teaspoon of each gives the soup its cozy taste. Heavy cream is what makes this soup creamy and rich. It brings all the flavors together. Don’t forget salt and pepper. They enhance the taste of every ingredient. - Fresh parsley, chopped for garnish Fresh parsley adds a pop of color. It also gives a fresh taste on top of the warm soup. Just chop a little and sprinkle it on before serving. This mix of ingredients makes a quick and tasty meal. You can gather everything in under ten minutes. It's a simple way to create a comforting bowl of chicken noodle soup in just thirty minutes. {{ingredient_image_1}} - Browning the chicken Heat one tablespoon of olive oil in a large pot over medium heat. Add one pound of diced, boneless, skinless chicken breasts. Cook the chicken for about five minutes, stirring often. You want the chicken to get a nice golden brown color. - Adding aromatics Next, add one medium diced onion, two sliced carrots, and two sliced celery stalks to your pot. Stir everything together and sauté for about four to five minutes. This will help the veggies soften and release their flavors. Then, add three minced garlic cloves and cook for one more minute. You should smell the garlic at this point! - Adding broth and herbs Pour in six cups of chicken broth and bring the mixture to a boil. This adds depth to your soup. Once boiling, sprinkle in one teaspoon of dried thyme and one teaspoon of dried rosemary. Reduce the heat and let the soup simmer for about ten minutes. This allows the flavors to blend well. - Incorporating cream and noodles Now, stir in one cup of heavy cream and two cups of egg noodles. Cook for an additional five to seven minutes. The noodles should be tender, and the soup will have a creamy texture. Make sure to stir occasionally to prevent sticking. - Seasoning and serving Taste your soup and add salt and pepper to your liking. This step is crucial for bringing out all the flavors. Once seasoned, serve the hot soup in bowls. Don’t forget to garnish with some fresh chopped parsley on top for a pop of color and freshness. Enjoy your creamy chicken noodle soup! The key to a rich, creamy soup is heavy cream. It adds a smooth finish and a lovely mouthfeel. You can also try half-and-half or coconut cream for a lighter option. If you want a dairy-free choice, consider using cashew cream. It blends well and provides a nice texture. To save time, prep ingredients ahead of cooking. Chop the vegetables and dice the chicken the day before. This way, you can cook faster. Another great tip is to use cooked chicken. You can shred rotisserie chicken for a quick meal. It saves cooking time and still tastes great. To make your soup even tastier, add extra herbs and spices. Fresh thyme or parsley can brighten the flavor. A squeeze of lemon juice adds a zesty kick. You can also stir in grated cheese for a richer taste. Parmesan or cheddar work well and melt nicely into the soup. Pro Tips Use Homemade Broth: For a richer flavor, use homemade chicken broth instead of store-bought. It enhances the soup's taste significantly. Don’t Overcook the Noodles: To prevent soggy noodles, add the egg noodles during the last 5-7 minutes of cooking. They should be al dente when the soup is ready. Add a Splash of Lemon: For a refreshing twist, add a splash of fresh lemon juice just before serving. It brightens the flavors of the soup. Customize Your Veggies: Feel free to add other vegetables like peas or corn for extra nutrition and color. Just make sure they cook within the overall time frame. {{image_2}} You can switch up the protein in your soup. Try turkey instead of chicken for a tasty change. If you want a plant-based option, tofu works well too. Just cube it and add it at the same time as the chicken. If you need gluten-free options, choose gluten-free noodles. Many brands offer great choices. They can blend nicely into the creamy broth. Adding greens boosts the nutrition and flavor. Spinach is a great choice. It wilts down quickly and adds a nice color. Kale is another option. It adds a hearty texture, so chop it finely before adding. Seasonal veggies can also add variety. In spring, try peas or asparagus. In fall, add diced squash or pumpkin. These veggies bring new flavors to the soup. If you want a dairy-free version, swap heavy cream for coconut milk. This change keeps the soup creamy and adds a hint of sweetness. For low-carb options, skip the noodles. Instead, add more vegetables like zucchini or cauliflower. These options keep the soup filling without extra carbs. To store leftovers, let the soup cool first. Place it in an airtight container. This keeps it fresh and safe. It is best to eat the soup within three days. For reheating, use a pot on low heat. Stir often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. For long-term storage, you can freeze the soup. To do this, let it cool completely. Use freezer-safe containers or bags. Leave some space for expansion. The soup can last for up to three months in the freezer. When you are ready to eat it, defrost it in the fridge overnight. Reheat it on the stove or in the microwave. Add a splash of broth or cream to restore the creaminess. In the fridge, the soup lasts about three days. Watch for signs of spoilage. If it smells sour or looks off, it is best to throw it away. Always trust your senses. Keeping the soup stored properly helps you enjoy it longer. Yes, you can make this soup ahead of time. It tastes great after resting. To prepare it in advance, follow these steps: - Cook the soup completely. - Let it cool down a bit. - Store it in an airtight container. - Keep it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove. You may need to add a bit more broth to get it back to the right consistency. If you want a thicker soup, there are a few easy tips to try: - Add more egg noodles. They soak up broth and help thicken it. - Mix a tablespoon of cornstarch with cold water. Stir this mix into the soup. - Use less broth at the start. You can always add more later if needed. These methods help you achieve the perfect creamy texture. Yes, you can use a slow cooker to make this soup. Here’s how to adapt it: - Sauté the chicken and vegetables in a pan first. This adds great flavor. - Transfer the sautéed mix to the slow cooker. - Add the broth, thyme, and rosemary. - Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, stir in the heavy cream and noodles. This keeps the noodles from getting mushy. Enjoy! This blog post shared how to make a delicious chicken soup. We looked at key ingredients and pantry staples, plus ways to garnish. I walked you through easy steps from cooking chicken to the final touch. I shared tips for creaminess, speed, and flavor. Finally, I covered variations to suit your needs and how to store your soup. Now, you can create this comforting dish with confidence. Enjoy it on a cold day or when you need a warm meal. Happy cooking!

Creamy 30 Minute Chicken Noodle Soup

A quick and delicious chicken noodle soup that is creamy and comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup heavy cream
  • 2 cups egg noodles
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5 minutes.
  • Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for an additional 4-5 minutes, until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Add the dried thyme and rosemary, then reduce the heat and let it simmer for about 10 minutes.
  • Stir in the heavy cream and egg noodles, cooking for an additional 5-7 minutes until the noodles are tender.
  • Season with salt and pepper to taste.
  • Serve hot in bowls, garnished with fresh chopped parsley on top.

Notes

Feel free to add more vegetables or adjust seasonings to taste.
Keyword chicken soup, comfort food, quick recipe