Description
This Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for chilly days or anytime you crave a warm bowl of homemade goodness. Featuring tender chicken breasts, fresh vegetables, and rich heavy cream, it combines classic flavors with creamy texture and wholesome egg noodles for a satisfying meal.
Ingredients
Scale
Vegetables
- 2 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
Fats & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- Salt & pepper (to taste)
- 1 tablespoon chopped fresh parsley
Proteins & Dairy
- 1.5 pounds uncooked chicken breasts (boneless skinless)
- 1 cup heavy/whipping cream
Other
- 1/4 cup flour
- 4 cups chicken broth
- 2 generous cups uncooked egg noodles
Instructions
- Sauté Vegetables: In a large soup pot over medium-high heat, heat the butter and olive oil. Add the finely chopped celery, carrots, and onion, stirring occasionally, and cook for 5-7 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, allowing the garlic aroma to release without burning.
- Make Roux: Sprinkle in the flour and cook for about one minute, stirring constantly to combine it with the fats and begin thickening the base.
- Add Broth and Chicken: Gradually pour in the chicken broth while stirring to dissolve the flour completely. Add the uncooked chicken breasts and Italian seasoning. Pour in the heavy cream. Increase the heat to high and bring the soup to a gentle boil, covering the pot with the lid slightly ajar to prevent spillage.
- Simmer Soup: Reduce the heat to maintain a gentle simmer. Let the soup cook uncovered or with the lid slightly open for 10 minutes, allowing the chicken to cook through and flavors to meld.
- Add Noodles: Stir in the uncooked egg noodles. Cover the pot again with the lid slightly open and cook for another 8-10 minutes, stirring once halfway through to prevent the noodles from sticking.
- Shred Chicken and Season: Carefully remove the chicken breasts from the soup and cut them into bite-sized pieces. Return the chicken to the pot. Season the soup with salt and pepper to taste, stir in the fresh chopped parsley, and serve immediately for a creamy, comforting meal.
Notes
- Use fresh parsley for a vibrant garnish and flavor.
- You can substitute heavy cream with half-and-half for a lighter soup, though it will be less creamy.
- Ensure the lid is slightly open during boiling and simmering to prevent overflow and improve flavor concentration.
- Stir noodles halfway during cooking to prevent clumping and ensure even cooking.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats beautifully.
