Description
A comforting and creamy chicken noodle soup made with tender chicken breasts, fresh vegetables, and egg noodles simmered in a rich, velvety broth enhanced by garlic, Italian seasoning, and fresh parsley. Perfect for a cozy meal that’s both hearty and soothing.
Ingredients
Vegetables
- 2 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
Liquids & Dairy
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chicken broth
- 1 cup heavy/whipping cream
Proteins
- 1.5 pounds uncooked chicken breasts (boneless, skinless)
Pantry & Seasonings
- 1/4 cup flour
- 1/4 teaspoon Italian seasoning
- Salt & pepper (to taste)
- 1 tablespoon chopped fresh parsley
Pasta
- 2 generous cups uncooked egg noodles
Instructions
- Sauté the Vegetables: Heat the butter and olive oil in a large soup pot over medium-high heat. Add the finely chopped celery, carrots, and onion, sautéing for 5-7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until aromatic, being careful not to burn it.
- Create the Roux: Sprinkle the flour over the vegetables and garlic, stirring continuously for about a minute to cook out the raw flour taste and form a thick base for the soup.
- Add Broth and Chicken: Slowly pour in the chicken broth while stirring to dissolve the flour. Add the uncooked chicken breasts and Italian seasoning, then stir in the heavy cream. Increase heat to high and bring the soup to a gentle boil. Cover with the lid slightly ajar.
- Simmer the Soup: Reduce heat to maintain a gentle simmer. Let the soup cook for 10 minutes to allow the chicken to cook through and flavors to meld.
- Cook Noodles: Stir in the uncooked egg noodles and cover the pot again with the lid slightly open. Let it cook for an additional 8-10 minutes, stirring halfway through to prevent noodles from sticking.
- Shred Chicken and Finish Soup: Remove the cooked chicken from the pot, shred or cut it into bite-sized pieces, and return it to the soup. Season with salt and pepper to taste and stir in the fresh chopped parsley. Serve the soup hot immediately.
Notes
- Stir the soup regularly after adding noodles to prevent sticking and ensure even cooking.
- Use fresh parsley for the best flavor, but dried parsley can be substituted in a pinch.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, use slightly less broth or add a little more flour when making the roux.
- Feel free to swap egg noodles for any small pasta shape you prefer.
