Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

from saltandlavender.com
50 min
6 servings

This wholesome creamy chicken noodle soup is simple, warming comfort food! It has egg noodles, tender chicken, and an irresistible broth made with real cream.

Ingredients

  • 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)

Directions

  1. 1

    Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.

  2. 2

    Stir in the garlic and cook for about 30 seconds.

  3. 3

    Stir in the flour and cook for about a minute.

  4. 4

    Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly open.

  5. 5

    Reduce the heat so it's simmering gently. Let it cook for 10 minutes.

  6. 6

    Stir in the noodles and cover the pot again (lid slightly open) for a further 8-10 minutes. I like to stir it halfway just to ensure the noodles aren't sticking.

  7. 7

    Take the chicken out of the pot and cut it up, then add it back in again and season the soup with salt & pepper to taste, and stir in the fresh parsley. Serve immediately.