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Soup season is slowly approaching, and if there’s one thing you need when the weather starts cooling down, it’s a creamy, hearty, comforting bowl of soup. And this Creamy Chicken Noodle Soup checks every single box. It’s rich, creamy, packed with flavor, warming, filling, and everything you want a good soup to be.

And I’m not just saying that because it’s my recipe — this is genuinely a 100/10 for me. I’ve made it multiple times since I first posted it last year, and it hits every single time. So if you’re looking for a new soup to add to your rotation this season, this is the one you have to try.

What You’ll Need

What You’ll Need

For this creamy chicken noodle soup, you’ll need:

Seasonings:

• Italian Seasoning

• Nature’s Seasoning

• Oregano

• Smoked Paprika

• Garlic Powder

Chicken & Soup:

• 2–3 boneless, skinless chicken breasts

• 4 Tbsp Butter

• 1–2 carrots, diced

• 2–3 celery stalks, diced

• 1 yellow onion, diced

• 2–3 sprigs fresh rosemary, finely chopped

• 2–3 sprigs fresh thyme, finely chopped

• 2–3 sprigs fresh sage, finely chopped

• 1–2 tablespoons garlic paste

• 1–1½ cups egg noodles

• 1½ cups heavy cream

• 2–3 cups chicken broth

• 1 can Campbell’s Soup (Cream of Chicken with Herb)

• 1 can Campbell’s Soup (Cream of Mushroom with Roasted Garlic)

How To Make:

• Season the chicken breasts on both sides with oregano, Italian seasoning, Nature’s Seasoning, smoked paprika, and a little garlic powder.

• Heat a large pot or Dutch oven over medium-high heat and add a little oil. Once hot, add the chicken and sear on both sides until you get a nice golden-brown crust. Remove the chicken from the pot and set aside to rest.

• Add 4 tablespoons of butter to the same pot. Once melted, add the diced carrots, celery, and onion. Sauté until they begin to soften, scraping up all of that flavorful fond from the bottom of the pot. Add the garlic paste, rosemary, thyme, and sage, and cook for another minute or two until fragrant.

• Add in both cans of Campbell’s soup and stir until everything is well combined. Pour in the chicken broth, then season with more oregano, Italian seasoning, Nature’s Seasoning, smoked paprika, and garlic powder to taste.

• Add the chicken back into the pot and bring everything to a gentle simmer. Let it cook for about 10 minutes, or until the chicken is cooked through and tender. Remove the chicken, shred it into bite-sized pieces, and set aside.

• Add the egg noodles directly to the soup and cook until tender, stirring occasionally. Once the noodles are cooked, pour in the heavy cream and stir until the soup is rich and creamy.

• Add the shredded chicken back into the pot, stir everything together, and let it cook for a few more minutes until everything is heated through. Taste and adjust the seasoning if needed, then serve hot.

• ENJOY!

CHEF D TIPS!!!!!

• Don’t rush the sear. Let your pot get hot before adding the chicken, and give it time to develop that golden-brown crust. That fond left behind in the pot is going to add a ton of flavor to your soup.

• Keep an eye on those noodles. Egg noodles cook pretty quickly, and they’ll continue soaking up liquid as the soup sits. Cook them just until tender so they don’t turn mushy.

• Adjust the broth to your liking. If you like a thicker, creamier soup, start with less chicken broth. If you want it a little more loose and soupy, add more until you reach your preferred consistency.

• Taste before adding more seasoning. Between the Campbell’s soup, chicken broth, Nature’s Seasoning, and the seasoned chicken, there’s already plenty of flavor going on. Taste toward the end and adjust from there so you don’t accidentally over-salt it.

In Closing

• I hope y'all enjoy this one as much as I did. If you make it, let me know what you think, ENJOY!!

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I don’t say this lightly, but this is probably the best Caesar salad I’ve ever made... and the crazy part is, there’s not a single piece of lettuce in it.

Swapping the lettuce for roasted broccoli completely changed the game. The broccoli gets those crispy edges, keeps a slight bite, and adds that deep roasted flavor that pairs perfectly with a creamy Caesar dressing. It’s familiar enough to satisfy that Caesar salad craving, but different enough to feel like you’re trying something completely new.

I also threw in some bacon because... why not? 😂 It adds an incredible smoky, salty crunch. If you’re looking to keep the calories a little lower, you can absolutely leave it out, and this salad will still be amazing.

Overall, this recipe is a genuine 1000/10 in my book, and I’m not even exaggerating. If you’ve been wanting to switch things up, try a new side dish, or just make a Caesar salad that’s anything but ordinary, this is the recipe for you. I have a feeling it’ll earn a spot in your regular rotation.

Why You’ll Love This!

• Fun & delicious twist on a classic caesar salad.

• Can be prepared in under 30 minutes.

• Creamy, crispy, smoky, and packed with tons of flavor.

Ingredients

For the Salad

• 14 oz broccoli florets

• 1–2 tbsp avocado oil

• Nature’s seasoning, to taste

• 4 slices bacon, diced

• About 2½ cups garlic butter croutons (roughly 2.5 oz), blended into coarse crumbs

• 4 oz freshly grated Parmesan cheese (Topping)

For the Caesar Dressing

• ¾ cup mayonnaise

• Juice of ½ lemon

• Few drops of Worcestershire Sauce

• 1–2 tbsp garlic paste (adjust to taste)

• 1 tbsp anchovy paste

• 2 tbsp Dijon mustard

• ¼ Cup freshly grated Parmesan cheese

• Salt, to taste

• Freshly cracked black pepper, to taste

How To Make:

• Preheat your oven or air fryer to 435°F.

• Place the broccoli florets on a greased baking sheet, drizzle with avocado oil, and season with Nature’s Seasoning. Roast for 12–15 minutes, or until tender with beautifully charred edges.

• While the broccoli cooks, dice and cook the bacon until crispy. Crush the garlic butter croutons into coarse crumbs using a blender or a resealable bag.

• In a bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic paste, Worcestershire sauce, anchovy paste, and Parmesan cheese. Season with salt and black pepper to taste.

• Add the roasted broccoli to a large bowl, pour over the dressing, then add the bacon and most of the crouton crumbs. Toss until everything is evenly coated.

• Finish with a generous sprinkle of Parmesan cheese and the remaining crouton crumbs. Serve immediately and enjoy!

Chef D Tips!!

• Don’t overcook the broccoli. You’re looking for tender broccoli with crispy, caramelized edges—not mushy florets. That slight bite is what makes this salad so good.

• Freshly grate your Parmesan. It melts into the dressing much better than the pre-shredded kind and gives the salad a much creamier texture.

• Save some breadcrumbs for the end. Mixing most of them into the salad adds flavor, but sprinkling the rest on top right before serving gives every bite an extra crunch.

• Taste your dressing before serving. Depending on the size of your lemon and the saltiness of your Parmesan, you may want a little more lemon juice, black pepper, or salt. Don’t be afraid to adjust it until it’s just right.

• Serve it while the broccoli is still warm. The warm roasted broccoli soaks up the dressing beautifully, making every bite even more flavorful.

In Closing:

I hope y'all enjoy this one as much as I did. If you make it, let me know what you think, ENJOY!!

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Why Did I Start This Cleanse??

The motivation behind this challenge was pretty simple, I just wasn’t feeling like myself.

I constantly felt bloated, sluggish, and honestly just unhealthy. As much as I love cooking and sharing comfort food with y’all, I knew I needed to take a step back and pour some of that same love into myself. I wanted to challenge myself to eat more fruits and vegetables and give my body a break from some of the heavier foods I cook and enjoy throughout the week.

What Did I Want To Gain/Accomplish:

Going into this challenge, I had a few goals in mind. First, I wanted to improve my gut health, get rid of that bloated feeling, and have more energy throughout the day. I also wanted to take a step toward my goal of losing 20 pounds.

I’m happy to say I accomplished both. I started the challenge at 218.5 lbs and finished at 212.5 lbs. While that may not seem like a huge difference to some, seeing that kind of progress in just a few days was incredibly motivating and made me proud of what I was able to accomplish.

Was it hard? Absolutely.

Was it worth it? Without a doubt.

The Rules I Followed

• Raw fruits and vegetables only (nothing cooked)

• Drank only water or 100% fruit juice

• No cheating, processed foods, or packaged snacks

• Completed 3–5 miles of cardio every day while wearing a sauna suit and a weight vest (yes... it was 90° almost every day 😅)

More than anything, this challenge reminded me that eating more fruits and vegetables doesn’t have to be boring or complicated. Sometimes it’s just about making a decision to start, staying consistent, and taking it one meal at a time.

Grocery List:

Summer Fruit Bowl

• Strawberries

• Blueberries

• Green grapes

• Pineapple

• Watermelon

• Fresh lime

• Tajín (optional)

How I Made It:

• Wash all of the fruit thoroughly.

• Remove the stems from the strawberries and slice them.

• Cut the watermelon and pineapple into bite-sized pieces.

• Add the strawberries, blueberries, green grapes, pineapple, and watermelon to a large bowl.

• Squeeze fresh lime juice over the fruit.

• Add a light sprinkle of Tajín, if desired.

• Gently toss everything together and serve chilled.

Benefits:

• High in water to help with hydration

• Rich in Vitamin C to support your immune system

• Good source of fiber to support digestion

• Packed with antioxidants from berries

• Naturally sweet for lasting energy

Storage Tips:

• Store in an airtight container in the refrigerator.

• Best enjoyed within 2–3 days.

• If making ahead, wait to add the lime juice and Tajín until you’re ready to serve for the freshest flavor.

Tropical Fruit Bowl

• Pineapple

• Mango

• Kiwi

• Green grapes

• Fresh lime

• Tajín (optional)

How I Made It:

• Wash and prepare all of your fruit.

• Peel and cut the mango, pineapple, and kiwi into bite-sized pieces.

• Slice the grapes in half, if preferred.

• Add everything to a bowl and gently mix.

• Squeeze fresh lime juice over the fruit.

• Finish with a light sprinkle of Tajín, if desired.

• Chill before serving for the best flavor.

Benefits:

• Rich in Vitamins A and C

• Great source of fiber for gut health

• Hydrating and refreshing

• Contains enzymes from pineapple that may aid digestion

• Provides natural carbohydrates for energy

Storage Tips:

• Store in an airtight container in the refrigerator.

• Best enjoyed within 2–3 days.

• Add fresh lime juice just before serving if preparing in advance.

Carrot & Cucumber Ribbon Salad

• Carrots

• Cucumbers

• Rice vinegar

• Sesame oil

• Soy sauce (or low-sodium soy sauce)

• Ginger (fresh or ginger paste)

• Sesame seeds

• Green onions (optional)

How I Made It:

• Wash and peel the carrots.

• Wash the cucumbers and leave the skin on, if desired.

• Use a vegetable peeler to create long, thin ribbons from the carrots and cucumbers.

• Place the ribbons in a large bowl.

• In a separate bowl, combine rice vinegar, a small amount of sesame oil, soy sauce, ginger paste, and honey.

• Pour the dressing over the vegetables and gently toss until evenly coated.

• Sprinkle sesame seeds over the top.

• Add sliced green onions, if desired.

• Refrigerate for 15–30 minutes before serving so the flavors can come together.

Benefits:

• Carrots are rich in Vitamin A, which supports eye health

• Cucumbers help with hydration

• Fiber helps keep you feeling full

• Ginger may help support healthy digestion

• Light, refreshing, and nutrient-dense

Storage Tips:

• Store in an airtight container in the refrigerator.

• Best enjoyed within 2–3 days.

• The flavors get even better after chilling for a few hours.

• Give it a quick toss before serving.

Cucumber & Vinegar Salad

• Cucumbers

• White distilled vinegar

• Salt

• Black pepper

How I Made It:

• Wash the cucumbers thoroughly.

• Slice them into thin rounds.

• Place the cucumber slices in a bowl or container.

• Pour in enough white distilled vinegar to coat the cucumbers.

• Season with salt and black pepper.

• Toss everything together until evenly combined.

• Refrigerate for at least 20–30 minutes before eating.

• Taste and adjust the vinegar, salt, or pepper as needed.

Benefits:

• Excellent source of hydration

• Low in calories and easy to snack on

• A simple way to eat more vegetables

• Can help you feel satisfied between meals

• Refreshing and easy to prepare

Storage Tips:

• Store in an airtight container in the refrigerator.

• Best enjoyed within 3–5 days.

• The cucumbers will continue to pickle slightly over time, giving them even more flavor.

• Stir before serving and adjust the seasoning if needed.

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I’ve been on this content journey for a little over 5 years now, it has been nothing short of amazing seeing the feedback, positivity and tips I get from you all and being able to grow a community of people who enjoy food just as much as I do. Being someone who was heavy into sports growing up and infilling my life up until high school, I would’ve never have guessed that I would be a chef/cook let alone a content creator who can inspire people to get in the kitchen and try different recipes. Thats what I enjoy about life, you never know what God has in store for you, so I'm truly grateful and blessed to be in the position I am in. Thats why I want to bring you all along this journey with me with Substack.

Over the years I've learned that you all don’t just enjoy being show how to prepare a meal but also, you want full recipes, grocery lists, extra cooking tips, ingredient substitutions, and the little details that make all the difference in the kitchen.

That’s exactly why I created this Substack.

What To Expect From In My Substack:

For Paid Subscribers,

The Process Behind The Recipes/Meals: This is where I can slow things down and share everything I can’t fit into a short video. You’ll get the full recipes, step-by-step instructions, the little cooking tips that make a big difference, and the stories behind the meals I make. I’ll also bring you behind the scenes from testing recipes in my kitchen to sharing what works, what doesn’t, and everything I learn along the way.

Community: A place where we can all learn from each other. Share photos of the recipes you've made, ask questions, swap ideas, and offer helpful tips. I definitely don't know everything, and some of the best things I've learned have come from other home cooks. My goal is to build a community where we can all become better cooks together.

Chef D Surprise Drops: Every now and then I'll randomly drop gift cards and little surprises just to say thank you. No contests. No forms to fill out. If you happen to catch it first, it's yours.

Direct Access To Me: Have a cooking question? Need help troubleshooting a recipe? Wondering if you can substitute an ingredient? Paid subscribers will have direct access to ask me questions, and I'll do my best to help. Whether it's one of my recipes or something you're making at home, I'm here to help you become a more confident cook.

Personalized Experience: More than anything, I want this to feel like we're cooking together. Like you've pulled up a chair in my kitchen while I walk you through a recipe, share a few stories, answer your questions, and hopefully inspire you to make something you'll be proud to put on the table.

A Little More Than Food

While food will always be at the heart of what I do, this space will be about more than just recipes. I’ll be sharing my fitness journey and how I’m finding balance while still enjoying the comfort foods I love. I’ll also take you along on restaurant visits, share menu recommendations, date night ideas, kitchen favorites, and some of the everyday moments that don’t always make it into my videos.

My hope is that this becomes a place where we can connect beyond the recipes and share our love for food, health, and life’s experiences. Welcome to my Substack, and enjoy!

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