Creamy Chicken Noodle Soup
A few nights ago I walked out the door to the ballet with the girls – we arrived SO HUNGRY, and I had made this soup earlier in the day so it was waiting for us in the pot on the stove.
We poured bowls, grabbed bits of leftover sourdough, sat at the table and no one even spoke. We all got into it.
This soup is so good. The thick noodles, tender pieces of chicken, and creamy flavors of thyme, garlic, and vegetables, oh my.
I’ve never been a big fan of chicken noodle soup, but this is a game changer for me.
When I first started making this, I wanted it thick, like chicken and wild rice soup. But I actually ended up obsessing over the bubbled version you see here. (!!) It’s almost like a lighter cousin of zuppa toscana – you get the luxurious flavor of cream and herbs but the nice creaminess of a soup, which really suits chicken noodles, you know? It has a certain delicious drinkability.
I was looking forward to the leftovers all week.
I hope you will like it!
