Description
This wholesome creamy chicken noodle soup is simple, warming comfort food! It has egg noodles, tender chicken, and an irresistible broth made with real cream.
Ingredients
2 sticks celery, chopped finely
2 medium carrots, peeled & chopped finely
1/2 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/4 cup flour
4 cups chicken broth
1.5 pounds uncooked chicken breasts
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
2 generous cups uncooked egg noodles
Salt & pepper, to taste
1 tablespoon fresh parsley, chopped
Instructions
1. Sauté the celery, carrots, and onion with butter and olive oil in a large soup pot over medium-high heat for 5–7 minutes.
2. Stir in the garlic and cook for about 30 seconds.
3. Stir in the flour and cook for 1 minute to eliminate raw flour taste.
4. Pour in the chicken broth and stir until flour has dissolved. Add the chicken, Italian seasoning, and cream. Bring to a slight boil with lid slightly open.
5. Reduce heat to maintain a gentle simmer and cook for 10 minutes.
6. Stir in egg noodles, cover again (lid slightly open), and cook for 8–10 more minutes. Stir halfway to prevent noodles from sticking.
7. Remove chicken from the pot, cut into bite-sized pieces, and return it to the soup.
8. Season with salt and pepper to taste and stir in fresh parsley. Serve hot.
Notes
For richer flavor, use bone-in chicken thighs instead of breasts, but adjust cook time as needed.
Add more broth or cream if you prefer a thinner or richer consistency.
Leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid overcooking the noodles.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving