Creamy Chicken and Noodle Soup
A few nights ago, I walked through the ballet door with the girls; We arrived VERY HUNGRY, and I had made this soup earlier that day, so it was waiting for us in the Dutch oven on the stove.
We served the dishes in bowls, took leftover pieces of sourdough, sat down at the table and no one even spoke. We all just GOT INTO IT.
This soup is very good. The thick noodles, the tender pieces of chicken, and the flavors of creamy thyme, garlic, and greens, OMG.
I’ve never been a big chicken noodle soup lover, but this is a game changer for me.
When I started making this, I wanted it thick, like chicken wild rice soup. But I actually ended up obsessed with the crude version you see here. (!!) It’s almost like a lighter cousin to zuppa toscana: you get the luxurious flavor of cream and herbs but the nice texture of a soup, which really goes well with chicken noodles, you know? It has a certain delicious drinkability.
I looked forward to leftovers all week.
I hope you like it!
