Creamy Chicken Noodle Soup – A Delicious Dinner Delight

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Creamy Chicken Noodle Soup – A Delicious Dinner Delight

The other day, after finishing ballet class with the girls, I was absolutely starving. Luckily, I had prepared a pot of creamy chicken noodle soup beforehand. As soon as we stepped into the house, we dove straight into our meal. We poured the soup into bowls, grabbed some leftover sourdough bread, and sat down at the table in silence, completely focused on enjoying the feast.

This soup is simply incredible. The thick noodles, tender pieces of chicken, and the blend of cream, thyme, garlic, and vegetables come together beautifully. Honestly, I’m not usually a fan of chicken noodle soup, but this one has completely won me over. Initially, I preferred thick soups like chicken stew with wild rice, but now I’m hooked on this broth-based version.

How to Make Creamy Chicken Noodle Soup

To start, you’ll need to sauté the vegetables. Begin by adding carrots, onions, and celery to a pan, followed by garlic and thyme. It smells amazing!

Next, pour in the broth and noodles, bring it to a gentle boil, and cook for about 10 minutes until the noodles are tender.

Finally, add the chicken, spinach, and cream. The spinach is optional, but I find it makes the soup even tastier. Once everything is heated through, you can sprinkle a bit of Parmesan cheese on top of each bowl of soup.

Ingredients You’ll Need

• 1 tablespoon olive oil


• 1/2 yellow onion, chopped


• 2 large carrots, thinly sliced


• 2 celery stalks, finely chopped


• 3 garlic cloves, minced


• 1/2 teaspoon salt


• 5 sprigs fresh thyme


• 6-7 cups chicken broth


• 2 cups egg noodles


• 2 cups shredded cooked chicken


• 2-3 cups fresh spinach, torn (optional)


• 1 cup heavy cream


• Freshly grated Parmesan cheese for garnish

Cooking Instructions

Step 1: Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté for about 7-10 minutes until they are soft and golden.

Step 2: Add the spices and herbs. Stir in the garlic, salt, and thyme; sauté for another minute until fragrant.

Step 3: Add the broth and noodles. Bring to a gentle boil and cook for about 10 minutes until the noodles are soft.

Step 4: Finish up. Turn off the heat and remove the thyme sprigs. Stir in the spinach, chicken, and cream, mixing well to combine the ingredients. You might notice a bit of oil floating on top, but if you let it sit for 10-20 minutes, the noodles will absorb the oil.

How to Enjoy It

This dish is best served with crispy bread and a sprinkle of grated Parmesan on top! I usually make time for this soup every week and always look forward to the leftovers.

Frequently Asked Questions

How can I make this dish vegetarian? You can substitute the chicken with a can of chickpeas!

Can this be made dairy-free? You can use non-dairy cream or a slow whisking method to create creaminess in the soup.

What noodles are best for this dish? I love Mrs. Miller's egg noodles, but any type of egg noodle will work.

This creamy chicken noodle soup is truly a must-try dish. I hope you enjoy it as much as I do!

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