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A cozy, heartwarming creamy chicken noodle soup with tender egg noodles, juicy chicken breasts, and a silky broth finished with heavy cream and fresh parsley. Perfect for a quick, easy weeknight meal with simple pantry ingredients.

Ingredients

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

Instructions

  1. Finely chop celery, carrots, and onion; mince the garlic.
  2. Heat butter and olive oil in a large soup pot over medium-high heat.
  3. Add the chopped celery, carrots, and onion and sauté for 5 to 7 minutes until softened.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute to form a roux.
  6. Slowly pour in the chicken broth while stirring or whisking to dissolve any lumps.
  7. Add the whole boneless, skinless chicken breasts, Italian seasoning, and heavy cream; increase heat until the soup just begins to bubble.
  8. Reduce heat to a gentle simmer, partially cover, and cook for 10 minutes.
  9. Stir in the uncooked egg noodles, cover with the lid slightly open, and cook 8 to 10 minutes until noodles are tender, stirring halfway through to prevent sticking.
  10. Remove the chicken breasts when cooked through (internal temperature 165°F/74°C), cut into bite-sized pieces, and return them to the pot.
  11. Season with salt and pepper to taste and stir in chopped fresh parsley.

Notes

Cook the noodles al dente directly in the soup to prevent mushiness., Leftovers tend to thicken as noodles absorb broth; add chicken broth or cream when reheating if needed., Avoid boiling the soup vigorously after adding cream to prevent curdling., Use a meat thermometer to ensure chicken is cooked to 165°F (74°C)., If using pre-cooked or rotisserie chicken, add it in the last 5 minutes of cooking to warm through., Storing leftovers in an airtight container in the fridge for up to 3-4 days is recommended; avoid freezing due to texture changes., For gluten-free option, substitute flour and noodles with gluten-free alternatives having similar cook times., Boneless skinless chicken thighs can be used instead of breasts for juicier meat but monitor cooking times accordingly., Fresh herbs like thyme or rosemary can be added for extra flavor if desired., Serve with crusty bread, crackers, or a fresh salad for a balanced meal.

Nutrition

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