Description
A comforting and creamy chicken noodle soup packed with tender chicken, fresh vegetables, and rich cream. This hearty soup combines sautéed celery, carrots, and onions with a smooth roux and flavorful chicken broth, finished with egg noodles and fresh parsley for a perfect meal any day.
Ingredients
Scale
Vegetables
- 2 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 0.5 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Fats & Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Dry Ingredients
- 0.25 cup flour
- 0.25 teaspoon Italian seasoning
- Salt and pepper to taste
Liquids
- 4 cups chicken broth
- 1 cup heavy cream or whipping cream
Protein
- 1.5 pounds boneless, skinless chicken breasts
Pasta
- 2 cups uncooked egg noodles
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium-high heat. Add chopped celery, carrots, and onion. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Flour Roux: Stir in the minced garlic and cook for about 30 seconds until aromatic. Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to create a light roux, which will thicken the soup.
- Add Broth, Chicken and Seasoning: Slowly pour in the chicken broth while stirring to avoid lumps and ensure a smooth texture. Add the chicken breasts and sprinkle in the Italian seasoning. Pour in the heavy cream as well. Bring the mixture to a gentle boil, then reduce the heat to low, partially cover the pot, and let it simmer for 10 minutes, allowing the chicken to cook through.
- Cook Noodles: Add the uncooked egg noodles to the simmering soup. Cover again and continue to simmer for 8 to 10 minutes, stirring halfway through to prevent the noodles from sticking together or to the bottom of the pot.
- Shred Chicken and Season: Remove the cooked chicken breasts from the pot and cut into bite-sized pieces. Return the chicken to the soup. Season the soup with salt and pepper to taste, stir in the fresh parsley, and serve the soup hot.
Notes
- Use homemade or low-sodium chicken broth for healthier options.
- For a thicker soup, increase the flour slightly when making the roux.
- Heavy cream adds richness but can be substituted with half-and-half or milk for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Feel free to add other herbs like thyme or bay leaves for additional flavor during simmering.
