Generously salt and pepper both sides of your chicken breasts.
Heat a large pot with a lid over medium-high heat. Grease with cooking spray or a light drizzle of olive oil. Place chicken breasts in the pan and cook for 2 to 3 minutes, until well-browned. Flip chicken and repeat. Once both sides are browned, add about 1/2-inch of filtered water to the bottom of the pot (it doesn’t need to be exact). Cover the pot and turn heat down to medium.
Cook for 8 to 10 minutes, until chicken is cooked through and an instant-read thermometer inserted into the center of the breasts reads 165°F (170°F if you’re going to shred the chicken). Check occasionally to make sure the water hasn’t all evaporated, adding more if necessary. Larger breasts will take longer to cook, so be sure to check for doneness before removing from heat.
Transfer chicken and any liquid left in the pot to a plate or bowl (the liquid has a ton of extra flavor).
Make the Soup
Return pot to the stove and melt butter over medium heat. Add onions and cook for 3 to 5 minutes, until edges begin to turn translucent. Add garlic and cook for 30 seconds, until it just begins to turn golden.
Add carrots, celery, and broth. Bring to a simmer and cook for 20 minutes.
Add noodles and spices and cook according to noodle package instructions, until noodles are just al dente.
While your noodles cook, dice or shred the chicken. Once noodles are al dente, add chicken and any juices back to the pot along with the heavy cream. Add more salt and pepper to taste.
Bring to a simmer and cook for 1 minute, until chicken is reheated.
Serve and enjoy!
Approximate nutritional information is for 5 servings.*For a creamier soup, feel free to add more heavy cream until the soup reaches your desired level of creaminess.