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Category: Soup

  • Creamy Chicken Noodle Soup

    Creamy Chicken Noodle Soup

    Serves: ~4–6
    Prep + cook time: ~30 minutes
    Style: cozy, creamy, classic soup

    Ingredients

    • 2 tbsp butter or olive oil
    • 1 medium onion, finely diced
    • 2 celery stalks, sliced
    • 2 large carrots, sliced
    • 3 garlic cloves, minced
    • 8 cups (2 liters) chicken stock
    • 2 chicken breasts (about 450–500 g), cooked and shredded
    • 100–150 g egg noodles
    • 1 tsp dried thyme
    • 1 tsp dried parsley (plus extra for garnish)
    • Salt and pepper, to taste
    • 250 ml heavy cream
    • Optional: squeeze of lemon juice

    Instructions

    1. Prep the base:
      In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
    2. Garlic & herbs:
      Stir in the minced garlic and cook for another minute until fragrant.
    3. Build the broth:
      Pour in the chicken stock and add the shredded chicken. Stir in the dried thyme and parsley. Season lightly with salt and pepper. Bring the mixture to a gentle boil.
    4. Noodles time:
      Add the egg noodles and cook until they are tender (usually about 7–9 minutes, but check package instructions).
    5. Finish creamy:
      Once noodles are cooked, reduce heat to low. Slowly pour in the heavy cream and stir gently to combine. Heat through — do not boil once the cream is added.
    6. Taste & adjust:
      Taste the soup and adjust seasoning. For a mild brightness, you can add a small squeeze of lemon.
    7. Serve:
      Ladle the soup into bowls and garnish with extra chopped parsley.

    Notes & Variations

    • Chicken options: Rotisserie chicken works great and saves time.
    • Veggies: You can add peas or spinach in the last few minutes for extra color.
    • Noodles swap: If you prefer smaller pasta shapes (like shells or ditalini), adjust cooking time as needed.

    You may also like: Zuppa Toscana 

  • Zuppa Toscana (Creamy Sausage & Potato Soup)

    Zuppa Toscana (Creamy Sausage & Potato Soup)

    Serves: 4–5
    Prep + cook time: ~30 minutes
    Style: creamy Italian-inspired comfort soup

    Ingredients

    • 1 tbsp olive oil
    • 1 medium onion, finely diced
    • 2 garlic cloves, minced
    • 500 g Italian-style sausage (pork or chicken), casings removed
    • ¼ tsp chili flakes (optional, adjust to taste)
    • 1½ tsp salt (or to taste)
    • ½ tsp black pepper
    • 1 tsp dried oregano
    • 1 kg potatoes, sliced into thin rounds or half-moons
    • 1 liter chicken stock
    • 250 ml heavy cream
    • 100 g kale, stems removed and leaves chopped

    Instructions

    1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
    2. Add the sausage meat to the pot. Break it up with a spoon and cook until fully browned and cooked through.
    3. Season with salt, black pepper, oregano, and chili flakes (if using). Stir well so the sausage is evenly coated with the spices.
    4. Add the sliced potatoes and pour in the chicken stock. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 10–12 minutes, until the potatoes are tender.
    5. Lower the heat and stir in the cream. Let the soup gently heat through without boiling.
    6. Add the chopped kale and cook for 2–3 minutes, just until wilted and vibrant green.
    7. Taste and adjust seasoning if needed. Serve hot.

    Notes & Tips

    • For a lighter version, you can replace part of the cream with milk, but the soup will be less rich.
    • Spinach can be used instead of kale if preferred.
    • The soup thickens slightly as it sits.
    Zuppa Toscana (Creamy Sausage & Potato Soup)