I recently prepared a hearty Chicken Soup With Heavy Cream that proved remarkably satisfying on a cold day. I simmered chicken breasts with diced carrots, celery and onions in fresh chicken broth, then added egg noodles along with a dash of heavy cream. Each spoonful offers an inviting blend of flavors.

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I recently made a super easy creamy chicken noodle soup that surprised me with its rich flavor and simplicity. I started off by simmering diced chicken breasts in 8 cups of chicken broth, and then added chopped carrots, celery, and a diced onion for that natural crunch.

I couldn’t forget the garlic, minced and sautéed in olive oil, which really brought the dish alive. When it was time, I tossed in egg noodles and drizzled in heavy cream, letting the flavors mix with dried thyme and a bay leaf to build a hearty base.

I season it with salt and pepper so it really tastes just right. This soup is perfect for those quick chilly evenings when you need something satisfying without too much fuss.

I love how the creamy texture transforms this everyday chicken soup into an unforgettably tasty meal that you can enjoy by yourself or when cooking for someone special.

Why I Like this Recipe

I really love this recipe because it warms me up instantly on those cold days and when i’m feeling a bit under the weather. The creamy texture is so satisfying and makes the soup feel super comforting. I also like that its easy to put together even if you’re not a master chef; it’s simple enough to follow and still tastes amazing. Plus, the mix of chicken and veggies give it a homemade feel that always reminds me of good, old family meals.

Ingredients

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Chicken: lean, protein packed meat that gives the soup a hearty feel.
Carrots: naturally sweet, they supply fiber and vitamins for extra nutrition.
Chicken broth: a savory base that infuses every spoonful with rich flavor.
Egg noodles: add satisfying carbs and perfectly soak up the tasty broth.
Heavy cream: makes the soup extra creamy and indulgent without being too heavy.
Celery: brings a crisp crunch and a fresh, subtle earthiness.
Garlic: intensifies the overall taste with its bold aroma.
Olive oil: helps saute the veggies and adds a hint of healthy fat.

Ingredient Quantities

1 lb boneless, skinless chicken breasts (diced or shredded)

8 cups chicken broth

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1 medium onion, diced

3 cloves garlic, minced

12 oz egg noodles

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

How to Make this

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1. Start by heating the olive oil in a large soup pot over medium heat, then add the diced onion, minced garlic, chopped carrots and celery. Sauté ’em for about 5 minutes until they start to soften.

2. Toss in the diced or shredded chicken, season with salt and pepper, and stir it around until it’s slightly browned on the edges.

3. Pour in the chicken broth and add the dried thyme and bay leaf. Let it come to a simmer over medium-high heat.

4. Once the broth is simmering, let it cook for about 10 minutes so flavors meld together.

5. Add the egg noodles into the pot and stir them in well. Cook according to their package instructions until they’re tender, usually about 7-8 minutes.

6. When noodles are done, reduce the heat to low and stir in the heavy cream, mixing fully to keep the soup creamy.

7. Taste the soup and adjust salt and pepper as needed, then let it warm through for a couple more minutes.

8. Finally, remove the bay leaf and serve your easy creamy chicken noodle soup hot, perfect for a cold day or when you’re not feeling your best. Enjoy!

Equipment Needed

1. Large soup pot
2. Stove
3. Cutting board
4. Sharp knife
5. Measuring cups and spoons
6. Wooden spoon for stirring
7. Ladle

FAQ

Can i use other types of pasta? Yes, you can. If you don't have egg noodles handy, feel free to use any pasta you have around, but the texture might change a little bit.

Do i have to use heavy cream? No, heavy cream makes it super creamy but you can use half-and-half instead. Just keep in mind it wont be as rich.

Can i freeze leftover soup? Sure, you can freeze it. Just try to add the cream and noodles after reheating because they can get kinda mushy if frozen.

How long does it last in the fridge? It lasts about 3 days when covered tight in an airtight container.

Can i add extra veggies? Yes, feel free to toss in some peas, corn, or even spinach to mix things up. It might slightly change the flavor but its always fun to experiment.

Easy Creamy Chicken Noodle Soup Recipe Substitutions and Variations

For heavy cream, you could use coconut milk or half-and-half to lighten the dish up a bit. The flavor might be slightly different but still tasty.
If you dont have chicken broth on hand, vegetable broth is a solid swap but make sure to adjust your salt since it might be less seasoned.
Instead of using egg noodles, you could experiment with small pasta like ditalini or even macaroni for a fun twist on texture.

Pro Tips

1. Make sure you brown the chicken well before adding the broth. This not only locks in flavor but also gives the soup a richer color.
2. When stirring in the heavy cream, lower the heat so it doesnt curdle and mess up the texture of your soup.
3. Dont overcook your noodles; check them a minute or two before the recommended time so they stay a bit firm and dont turn mushy.
4. If you wanna boost the flavor, try adding a pinch more dried thyme or your favorite herbs in the last few minutes of simmering.