Description
A cozy and comforting creamy chicken noodle soup, packed with tender chicken, fresh vegetables, and egg noodles; perfect for family dinners.
Ingredients
Scale
- 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
- 1/4 cup flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 generous cups uncooked egg noodles
- Salt & pepper, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large soup pot, heat the olive oil and butter over medium-high heat. Toss in the celery, carrots, and onion, and sauté for about 5-7 minutes until tender.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle in the flour and stir, cooking for about a minute.
- Gradually pour in the chicken broth, stirring until flour dissolves.
- Add uncooked chicken breasts, Italian seasoning, and heavy cream. Raise heat to high and bring to a gentle boil.
- Once bubbling, reduce the heat and let it simmer gently for 10 minutes.
- Add uncooked egg noodles, cover slightly ajar, and cook for an additional 8-10 minutes, stirring halfway through.
- Carefully remove chicken, chop into bite-sized pieces, and return to soup. Season with salt and pepper, then stir in fresh parsley and serve immediately.
Notes
This soup is best served with crusty bread or a light salad. For storage, cool completely before sealing in an airtight container; it can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg