Description
A rich and comforting creamy chicken noodle soup made with tender chicken breasts, fresh vegetables, and a luscious blend of cream and Italian seasoning. This hearty soup delivers a perfect balance of flavors, ideal for cozy family meals or soothing comfort food on chilly days.
Ingredients
Scale
Vegetables and Aromatics
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Fats and Flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup flour
Liquids
- 4 cups chicken broth
- 1 cup heavy/whipping cream
Protein
- 1.5 pounds uncooked chicken breasts
Pasta and Seasonings
- 2 generous cups uncooked egg noodles
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
Instructions
- Sauté Vegetables: In a large soup pot over medium-high heat, melt the butter with the olive oil. Add chopped celery, carrots, and onion and cook for 5 to 7 minutes until they start to soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, taking care not to let it brown too much to avoid bitterness.
- Create Roux: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about a minute to remove the raw flour taste and allow it to lightly toast.
- Add Broth, Chicken, and Cream: Slowly pour in the chicken broth while stirring continuously to dissolve the flour and avoid lumps. Add the uncooked chicken breasts and sprinkle in the Italian seasoning. Stir in the heavy cream. Increase heat to high and bring the mixture to a gentle boil, with the pot’s lid slightly ajar.
- Simmer Chicken: Reduce the heat to maintain a gentle simmer. Let the soup cook for 10 minutes to cook the chicken thoroughly and allow flavors to meld.
- Add Noodles: Stir in the uncooked egg noodles and cover the pot again with the lid slightly open. Let it cook for an additional 8 to 10 minutes, stirring halfway through to prevent noodles from sticking and ensure even cooking.
- Shred Chicken and Final Seasoning: Remove the cooked chicken breasts from the pot and shred or chop them into bite-sized pieces. Return the chicken to the soup. Season with salt and pepper according to taste. Finally, stir in the fresh chopped parsley for a burst of freshness. Serve the soup immediately while hot.
Notes
- For thicker soup, slightly increase the flour amount or reduce broth quantity.
- Use low-sodium chicken broth if you want better control over the salt level.
- Fresh herbs like thyme or rosemary can be added for extra flavor if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- To make this recipe gluten-free, substitute the flour with a gluten-free flour blend and use gluten-free noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: creamy chicken noodle soup, chicken soup, comfort food, creamy soup, homemade chicken noodle soup, easy soup recipe
