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
- Sauté celery, carrots, and onion with butter and oil in a large soup pot over medium-high heat for 5–7 minutes.
- Stir in garlic and cook about 30 seconds.
- Stir in flour and cook about 1 minute.
- Pour in chicken broth, stirring until flour dissolves. Add chicken, Italian seasoning, and cream. Bring to a slight boil, covered with lid slightly open.
- Reduce heat to simmer gently for 10 minutes.
- Stir in noodles, cover again (lid slightly open), cook 8–10 minutes, stirring halfway through.
- Remove chicken, cut into pieces, add back to soup. Season with salt, pepper, and stir in fresh parsley. Serve immediately.
Notes
- Feeds 4–6 depending on portion size.
- Best eaten right away. Noodles will soak up soup; add extra broth or cream when reheating.
- 1.5 pounds chicken breasts equals about 2 large or 3 smaller. Boneless/skinless thighs can be used.
- Chicken is safe when internal temperature reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American