Creamy Chicken Noodle Soup

Fall will be here and that means soup weather!

David and I both enjoy creamy soups so I kept experimenting with chicken noodle and chicken rice soups until finally this one...it’s still a broth soup but with a good touch of heavy cream and hint of lemon it hits all the right spots for those cold dreary days when you need some comfort in a bowl.

I love to use my InstantPot to make the broth because you can develop flavors quickly as if you cooked it for hours. If you don’t have one or don’t wanna you can certainly do it the old fashioned way.

Using the instant pot I add the following to it:

2 large boneless skinless chicken breasts

2-3 celery stalks chopped finely

2 medium carrots or 6-8 good size baby carrots chopped finely

1 small onion, diced

2 bay leaves

salt/pepper to taste

1 cup chicken broth - low sodium

1/2 cup to 1 cup water

Set to manual for 25 minutes. Once this time is up release pressure and then if you wish to add mushrooms do so now and cook under pressure for another 10 minutes. If you do not want mushrooms then just cook total of 35 minutes or until chicken is cooked well enough to shred.

I then transfer chicken, veggies and broth to a Dutch oven then add the following:

3 sprigs of fresh lemon thyme or dried thyme

1 tablespoon or more of dried parsley or if you use fresh chop finely and add at the end just before noodles

I large carton of low sodium chicken broth or vegetable broth - more or less depending on how much liquid is needed

juice of 1 large lemon

cracked black pepper

1/2-3/4 cup heavy cream

Bring to a boil then add your favorite egg noodles and stir. Reduce heat and cover until noodles are tender.

Let sit covered for about 10-15 minutes then ladle it out into your bowl and enjoy! This will feed 5-6 pretty well. Try not to slurp too loudly ;)