Can I freeze this soup?

Here's the scoop - while you can freeze it, the noodles tend to get mushy when thawed. If you want freezer-friendly creamy chicken soup, I suggest leaving out the noodles when cooking, freezing the base, then adding fresh noodles when reheating. The creamy broth freezes beautifully though.

What noodles work best?

Those wide, ruffly egg noodles are my absolute favorite for their ability to hold up in the broth. But in a pinch? Any short pasta works - just adjust cooking time. Avoid delicate angel hair though - it disappears in the creamy goodness.

Is there a dairy-free option?

Absolutely, Swap the heavy cream for full-fat coconut milk - it gives that same luxurious texture with a subtle tropical twist. Trust me, you won't miss the dairy one bit. For other dairy-free ideas, check out our AIP dinner recipes.

Can I make this in a slow cooker?

You bet, Sauté veggies first for best flavor, then dump everything except noodles and cream in the cooker. Add those during the last 30 minutes on high. Easy dinner magic

30-Minute Creamy Chicken Noodle Soup Your Family Will Crave -

Name: 30-Minute Creamy Chicken Noodle Soup Your Family Will Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb chicken breast, diced; 4 cups chicken broth; 2 cups water; 1 cup heavy cream; 2 cups egg noodles; 1 carrot, sliced; 1 celery stalk, chopped; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp butter

30-Minute Creamy Chicken Noodle Soup Your Family Will Crave

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A quick and creamy chicken noodle soup that’s perfect for a weeknight dinner.

Author: RecipeZest
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb chicken breast, diced
4 cups chicken broth
2 cups water
1 cup heavy cream
2 cups egg noodles
1 carrot, sliced
1 celery stalk, chopped
1 small onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp butter

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Instructions

Melt butter in a large pot over medium heat.
Add onion, carrot, celery, and garlic. Cook for 3 minutes.
Add diced chicken and cook until no longer pink, about 5 minutes.
Pour in chicken broth and water. Bring to a boil.
Stir in egg noodles and simmer for 8 minutes.
Add heavy cream, thyme, salt, and pepper. Simmer for 5 more minutes.
Serve hot.

Notes

You can use rotisserie chicken for a quicker option.
Adjust seasoning to taste.
Store leftovers in the fridge for up to 3 days.

Find it online: https://recipeszest.com/creamy-chicken-noodle-soup-30-minute-recipe/