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A cozy and creamy chicken noodle soup featuring tender chicken breasts, classic egg noodles, and a luscious broth finished with heavy cream for a silky, velvety texture. Perfect for a comforting weeknight meal that serves 4 to 6 people.

Ingredients

Scale
  • 2 sticks celery, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 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 boneless skinless chicken breasts
  • 1/4 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 2 cups uncooked egg noodles
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Finely chop the celery, peel and finely chop the carrots, and chop the onion.
  2. Mince the garlic and chop the parsley.
  3. Cut the chicken breasts into similar-sized pieces (or leave whole).
  4. Heat the olive oil and butter in a large soup pot over medium-high heat.
  5. Sauté the celery, carrots, and onion for 5–7 minutes until softened and fragrant.
  6. Add the minced garlic and cook about 30 seconds until fragrant.
  7. Sprinkle in the flour and cook, stirring constantly, about 1 minute to form a roux.
  8. Slowly whisk in the chicken broth, stirring until the flour dissolves smoothly.
  9. Whisk a few tablespoons of hot broth into the heavy cream to temper it, then stir the tempered cream into the pot.
  10. Add the chicken and Italian seasoning to the pot.
  11. Increase heat to high and bring the soup just to a gentle boil, covering with the lid slightly ajar.
  12. Lower the heat to maintain a gentle simmer and cook about 10 minutes until the chicken is cooked through (165°F).
  13. Remove the chicken from the pot, chop into bite-size pieces, and return it to the soup.
  14. Stir in the egg noodles, cover slightly open, and cook 8–10 minutes, stirring halfway through to prevent sticking.
  15. Season with salt and pepper to taste.
  16. Stir in chopped parsley right before serving.

Notes

Temper the cream carefully by whisking hot broth into the cream before adding to the pot to prevent curdling., Don’t overcook the chicken; check for internal temperature of 165°F., Cook noodles separately or undercook slightly for leftovers to prevent mushiness., Make a quick roux by cooking flour with vegetables to thicken broth without raw flavor., Adjust soup thickness by simmering longer for thicker soup or adding broth/cream when reheating., Salt at the end after noodles and chicken are added to avoid oversalting., Stir noodles halfway through cooking to prevent sticking; use a wide pot., Rotisserie or pre-cooked chicken can be added near the end to save time., Boneless, skinless chicken thighs can substitute breasts for juicier meat., Adding fresh lemon juice or extra parsley brightens flavors without losing creaminess., Reheat gently on low heat with frequent stirring to avoid scorching or curdling., Leftovers store well in fridge for 3-4 days but freezing is not recommended due to texture changes.

Nutrition

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