Creamy Chicken Noodle Soup
I created this recipe on a cold, rainy afternoon when I needed something warm and comforting. The creamy broth and soft noodles made the whole house feel cozy — the kind of soup that instantly lifts your spirits.
Equipment
- Large soup pot
- Lid
Ingredients
Vegetables and Aromatics
- 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
Soup Base
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds chicken breasts boneless skinless, uncooked
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 generous cups egg noodles uncooked
- 1 tablespoon fresh parsley chopped
- to taste Salt & pepper
Instructions
- Sauté the celery, carrots, and onion with the butter and oil in a large soup pot over medium-high heat for 5 to 7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Stir in the flour and cook for about a minute.
- Pour in the chicken broth and stir until the flour has dissolved. Add the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly open.
- Reduce the heat so it simmers gently. Let it cook for 10 minutes.
- Stir in the noodles and cover the pot again (lid slightly open) for a further 8 to 10 minutes. Stir halfway through to prevent the noodles from sticking.
- Take the chicken out of the pot, cut it up, and add it back in. Season the soup with salt and pepper to taste, and stir in the fresh parsley. Serve immediately.
Notes
This soup feeds 4 to 6 people depending on portion size.
It is best eaten right away. The noodles will soak up the soup, so you may need to add a splash more chicken broth or cream when reheating.
1.5 pounds chicken breasts generally equals 2 larger ones or 3 smaller ones. You can use boneless/skinless chicken thighs if you prefer.
Chicken is safe to eat when it has reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.