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Easy Creamy Chicken Noodle Soup

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A comforting, creamy chicken noodle soup made with sautéed vegetables, tender chicken breasts, egg noodles, and a rich cream sauce, seasoned with Italian herbs and fresh parsley.

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 boneless skinless chicken breasts
  • 1/4 teaspoon Italian seasoning
  • 1 cup heavy/whipping cream
  • 2 generous cups uncooked egg noodles
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Sauté the celery, carrots, and onion with the butter and olive oil in a large soup pot over medium-high heat for 5-7 minutes until softened.
  2. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Stir in the flour and cook for about 1 minute, stirring constantly.
  4. Pour in the chicken broth slowly while stirring until the flour is dissolved.
  5. Add the chicken breasts, Italian seasoning, and heavy cream.
  6. Bring the soup to a gentle boil with the lid slightly open, then reduce heat and simmer for about 10 minutes until the chicken is cooked through.
  7. Remove the chicken, cut it into bite-sized pieces, and return it to the pot.
  8. Add the uncooked egg noodles and cook until noodles are al dente.
  9. Season the soup with salt and pepper to taste.
  10. Stir in chopped fresh parsley before serving.

Notes

Use fresh parsley for garnish to add brightness. You can substitute heavy cream with half-and-half for a lighter version. Cook noodles separately for leftovers to avoid sogginess.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-chicken-noodle-soup/