Generously season both sides of your chicken breasts with salt and pepper. This simple step is crucial for enhancing the flavor.
Heat a large pot over medium-high heat and grease it with cooking spray or a drizzle of olive oil. You want it hot enough to sear the chicken. Once heated, place the chicken breasts in the pot.
Cook the chicken for 2 to 3 minutes on each side until well-browned. Look for a nice golden color that shows it’s cooked properly.
After browning, add about 1/2-inch of filtered water to the bottom of the pot. It doesn’t need to be exact, but this will help steam the chicken.
Cover the pot and reduce the heat to medium. Let it cook for 8 to 10 minutes until the chicken reaches an internal temperature of 165°F.
Check the chicken occasionally to ensure the water hasn’t evaporated completely. You might need to add more to keep it moist. Once cooked, transfer the chicken to a plate, reserving the juices in the pot.
In the same pot, melt butter over medium heat. Add the diced onion and cook for 3 to 5 minutes until they begin to turn translucent.
Add the garlic and cook for an additional 30 seconds, watching it closely so it doesn’t burn.
Next, add the carrots and celery, followed by the chicken broth. Bring everything to a simmer and cook for 20 minutes. This is where the flavors start to meld.
After 20 minutes, stir in the uncooked pasta and the dried herbs, cooking according to package instructions until the pasta is just al dente. This ensures that it retains a good bite.
While the pasta cooks, shred or dice the reserved chicken. Once the pasta is ready, add the shredded chicken and heavy cream back to the pot, stirring well.
Season with more salt and pepper to taste, and bring the soup to a gentle simmer for 1 minute to heat everything through.
Finally, serve hot and enjoy the cozy warmth of your Easy Creamy Chicken Noodle Soup!
