Creamy Chicken Noodle Soup
A few nights ago, I walked in the door from ballet with the girls – we came in SO HUNGRY, and I had made this soup earlier in the day so it was waiting for us in the Dutch oven on the stove.
We dished up into bowls, grabbed chunks of leftover sourdough, sat down at the table, and nobody even spoke. We all just GOT INTO IT.
This soup is so good. The thick noodles, the tender chunks of chicken, and the flavors of creamy thyme, garlic, and veggies, oh my goodness.
I’ve never been a huge chicken noodle soup lover but this is a game changer for me.
When I first started making this, I wanted it thick, like the chicken wild rice soup. But I actually ended up being obsessed with the brothy version that you see here. (!!) It’s almost like a lighter cousin to zuppa toscana – you get the luxurious flavor of cream and herbs but the pleasant slurpiness of a soup, which just really feels right for chicken noodle, ya know? There’s a certain delicious drinkability to it.
I looked forward to the leftovers all week.
Hope you love it!
