As the chill of fall and winter sets in, there’s nothing quite as comforting as wrapping your hands around a warm bowl of soup. This season, let your kitchen fill with the inviting aroma of our Creamy Herb Chicken Tenderloin Noodle Soup. More than just a meal, it’s a hug in a bowl that will become your go-to recipe for cozy nights.

Why You’ll Love This Recipe

If you’re tired of the same old chicken noodle soup, this version brings a luxurious twist. The addition of tender chicken pieces, earthy mushrooms, and fragrant herbs elevates the classic to new heights. The creamy base makes it rich and satisfying, while the combination of vegetables and egg noodles provides that hearty texture we all crave.

Key Ingredients That Make It Special

Chicken Tenderloins: Lean, tender, and easy to cook, these ensure every bite is packed with juicy chicken.
Herbs and Spices: Dried thyme and rosemary infuse the broth with depth, while fresh parsley brightens the dish at the end.
Heavy Cream: A splash of cream transforms a standard broth into a luscious, velvety experience.
Classic Veggies: Onion, garlic, carrots, celery, and mushrooms add a medley of flavors and textures.
Egg Noodles: Soft and comforting, these noodles soak up the flavor of the broth beautifully.

How to Make It

Creating this soup is as simple as it is delicious. Here’s a step-by-step guide to making this hearty dish:

Sear the Chicken: Start by heating olive oil in a large pot. Season the chicken tenderloins with salt and pepper, then cook until golden brown. Set them aside once they’re done.
Sauté the Veggies: In the same pot, sauté the diced onion for a few minutes, followed by the garlic, mushrooms, carrots, and celery. Let them cook together until softened.
Herbs and Broth: Stir in dried thyme and rosemary, then pour in the chicken broth. Bring the mixture to a simmer.
Add the Noodles: Toss in the egg noodles and cook until they’re tender, which should take about 7-8 minutes.
Finish with Cream: Stir in the heavy cream and return the chicken to the pot. Let everything heat through for a couple of minutes before adjusting the seasoning.
Serve: Ladle into bowls and garnish with fresh parsley for a burst of color and freshness.

Tips for the Perfect Soup

Customize Your Veggies: Feel free to add spinach or kale for extra greens.
Make It Dairy-Free: Substitute heavy cream with coconut milk or a plant-based cream alternative.
Leftovers: This soup keeps well in the fridge for up to three days. Just reheat gently to avoid overcooking the noodles.

The Comfort in Every Spoonful

Each spoonful of this Creamy Herb Chicken Tenderloin Noodle Soup is a testament to the joy of home-cooked comfort food. With its rich, creamy base and balanced flavors, it’s sure to be a hit with the whole family. Whether you’re curled up with a book or sharing stories around the dinner table, this soup will warm both body and soul.

So, the next time you’re looking for a meal that’s simple yet special, give this recipe a try. Your taste buds will thank you—and so will everyone at your table!

Creamy Herb Chicken Tenderloin Noodle Soup

Author: Alice

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Description

Dive into a bowl of comfort with our Creamy Herb Chicken Tenderloin Noodle Soup. It’s the perfect one-pot meal that brings warmth and flavor to your table, ideal for cozy nights during fall and winter. Discover a new family favorite that surpasses the classic!

Ingredients

– 2 tablespoons olive oil
– 1 pound chicken tenderloins, sliced
– Salt and pepper to taste
– 1 medium onion, diced
– 3 cloves garlic, minced
– 8 ounces mushrooms, sliced
– 2 carrots, peeled and sliced
– 3 celery stalks, sliced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 6 cups chicken broth
– 3 cups egg noodles
– 1 cup heavy cream
– 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Season the chicken tenderloins with salt and pepper, then add them to the pot. Cook until golden brown and cooked through. Remove from the pot and set aside.
2. In the same pot, add the onion and cook for 2-3 minutes until translucent. Stir in the garlic, mushrooms, carrots, and celery, cooking for another 5 minutes until the vegetables are softened.
3. Add the dried thyme and rosemary, stirring to combine. Pour in the chicken broth and bring to a simmer.
4. Once simmering, add the egg noodles and cook until tender, about 7-8 minutes.
5. Stir in the heavy cream and return the chicken tenderloins to the pot. Allow the soup to heat through for another 2-3 minutes.
6. Adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.

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