In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Add 1 pound of diced chicken breast to the pot. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes. Add the chopped red and yellow bell peppers, and sliced mushrooms. Cook until the vegetables are tender, about 5 minutes.

Pour in the can of diced tomatoes (including the liquid) and 4 cups of chicken broth. Stir to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.

Stir in 1 cup of heavy cream. Season the soup with salt, pepper, and a pinch of turmeric to taste. Add 1 teaspoon of chopped fresh thyme for an additional layer of flavor.

Add 6 ounces of egg noodles to the pot. Cook according to the package instructions, usually about 7-10 minutes, until the noodles are tender.

Return the cooked chicken to the pot. Let the soup simmer for a few more minutes until everything is heated through.

Ladle the soup into bowls. Garnish with freshly chopped parsley. Optionally, sprinkle grated Parmesan cheese on top for extra flavor. Enjoy your delicious and hearty Creamy Chicken Cacciatore Soup!