Creamy Chicken Noodle Soup
Make creamy chicken noodle soup with tender chicken, egg noodles, vegetables, and a lightly thickened cream broth for a cozy 50-minute dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 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 all-purpose flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts boneless and skinless
- 1/4 teaspoon Italian seasoning
- 1 cup heavy cream
- 2 generous cups uncooked egg noodles
- to taste salt and pepper
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- Sauté the celery, carrots, and onion with the olive oil and butter in a large soup pot over medium-high heat for 5 to 7 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Stir in the flour and cook for about 1 minute.
- Pour in the chicken broth and stir until the flour dissolves. Add the chicken, Italian seasoning, and cream. Bring the soup to a slight boil, then cover with the lid slightly open.
- Reduce the heat so the soup simmers gently and cook for 10 minutes.
- Stir in the egg noodles, cover the pot again with the lid slightly open, and cook for 8 to 10 minutes, stirring halfway so the noodles do not stick.
- Remove the chicken, cut it into bite-size pieces, and return it to the pot. Season with salt and pepper, stir in the parsley, and serve immediately.