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A hearty, comforting chicken noodle soup with tender chicken breasts, egg noodles, and a rich, silky broth made creamy with heavy cream. This cozy soup is perfect for cold days and features sautéed mirepoix, a roux for thickening, and fresh parsley.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped sweet Vidalia onion
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 6 ounces egg noodles (classic)
  • 1/4 cup fresh chopped parsley
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat olive oil and butter in a large soup pot over medium heat.
  2. Add chopped carrots, celery, and onion to the pot. Sauté until vegetables are soft, about 5-7 minutes.
  3. Add minced garlic and cook until fragrant, about 1 minute.
  4. Sprinkle 1/4 cup flour over the vegetables and stir continuously for about 1 minute to cook off the raw flour taste.
  5. Pour in 6 cups chicken broth gradually while stirring constantly to dissolve the flour and avoid lumps, resulting in a smooth, slightly thickened base.
  6. Add boneless, skinless chicken breasts and 1 teaspoon Italian seasoning to the pot. Pour in 1 cup heavy cream and stir gently.
  7. Bring the soup to a gentle boil, then reduce heat and simmer for about 10 minutes until chicken is cooked through (internal temperature of 165°F or 74°C).
  8. Add egg noodles during the last portion of cooking and cook until al dente, about 5-7 minutes (nodles cook time may vary).
  9. Remove the chicken breasts from the pot, cut into bite-sized pieces, then return the pieces to the soup.
  10. Taste and season with salt and freshly ground black pepper as needed.
  11. Stir in 1/4 cup fresh chopped parsley before serving.

Notes

To prevent cream from curdling, keep the heat gentle after adding heavy cream—just a simmer is perfect., To keep noodles from getting mushy, add them midway through cooking and cook until just al dente. Also, stir occasionally., Use an instant-read thermometer to ensure chicken is safely cooked to 165°F (74°C)., For quicker prep, you can use rotisserie chicken added at the end and heated through., If soup thickens too much when resting or chilling, loosen with a splash of chicken broth or cream when reheating., Fresh herbs like thyme or rosemary can be added for additional flavor., Lower-fat dairy substitutes are not recommended as they can cause curdling or thin texture., For gluten-free option, substitute flour with gluten-free all-purpose flour or cornstarch slurry and use gluten-free pasta.

Nutrition

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