Description
This creamy chicken noodle soup combines tender chicken breasts, fresh vegetables, and egg noodles in a rich, comforting broth made creamy with heavy cream. Perfect for a cozy meal, this soup is packed with flavor from Italian seasoning, garlic, and fresh parsley, offering a homestyle classic with a luxurious twist.
Ingredients
Vegetables
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Main Ingredients
- 1.5 pounds uncooked chicken breasts, boneless skinless
- 2 generous cups uncooked egg noodles
Other Ingredients
- 1/4 cup flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- Salt & pepper, to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Sauté Vegetables: Heat the butter and olive oil in a large soup pot over medium-high heat. Add the finely chopped celery, carrots, and onion, and sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, allowing the aroma to develop without burning the garlic.
- Make Roux: Sprinkle the flour into the pot and cook while stirring continuously for about 1 minute. This creates a roux that will thicken the soup.
- Add Liquids and Seasoning: Gradually pour in the chicken broth while stirring to dissolve the flour completely and avoid lumps. Add the uncooked chicken breasts and Italian seasoning, then pour in the heavy cream. Increase heat to high and bring the soup to a gentle boil. Cover the pot with the lid slightly ajar.
- Simmer Chicken: Reduce the heat to maintain a gentle simmer. Let the soup cook uncovered slightly for 10 minutes, allowing the chicken to cook through and the flavors to meld.
- Cook Noodles: Add the uncooked egg noodles to the soup, cover the pot again with the lid slightly open, and cook for 8-10 minutes. Stir halfway through to prevent noodles from sticking together.
- Finish Soup: Remove the cooked chicken breasts, cut them into bite-sized pieces, and return them to the pot. Season the soup with salt and pepper to taste. Stir in the chopped fresh parsley and serve immediately.
Notes
- Use low-sodium chicken broth if you want better control over the salt content.
- Substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
- Ensure the lid is slightly open while simmering to prevent boiling over and maintain the right consistency.
- Stir noodles halfway through cooking to avoid them sticking together or to the pot.
- Leftovers can be stored in the refrigerator up to 3 days; noodles may absorb broth and thicken the soup.
