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 flour

4 cups chicken broth

1.5 pounds uncooked chicken breasts

1/4 teaspoon Italian seasoning

1 cup heavy or whipping cream

2 generous cups uncooked egg noodles

Salt and pepper, to taste

1 tablespoon fresh parsley, chopped

Instructions

Step 1: In a large soup pot, sauté the celery, carrots, and onion with the butter and olive oil over medium-high heat for 5 to 7 minutes until softened.

Step 2: Add the minced garlic and cook for about 30 seconds, stirring frequently to avoid burning.

Step 3: Stir in the flour and cook for about one minute to form a roux.

Step 4: Pour in the chicken broth and stir until the flour dissolves completely. Add the chicken breasts, Italian seasoning, and cream. Increase the heat to high and bring the soup to a gentle boil. Cover the pot with the lid slightly open.

Step 5: Lower the heat to simmer gently and cook for 10 minutes until the chicken is cooked through.

Step 6: Add the egg noodles, cover the pot again with the lid slightly open, and cook for an additional 8 to 10 minutes. Stir halfway through to prevent noodles from sticking.

Step 7: Remove the chicken breasts from the pot, shred or chop them, then return the chicken to the soup. Season with salt and pepper to taste and stir in the fresh parsley. Serve immediately.

Tips & Variations

For a lighter version, substitute half the cream with milk or use a lower-fat cream alternative.

Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Feel free to substitute egg noodles with another pasta shape you prefer or have on hand.

Using cooked rotisserie chicken can speed up the process—add it in with the noodles and reduce simmering time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid scorching. The noodles may absorb some broth when stored; add a splash of chicken broth or water when reheating to restore the soup’s creamy consistency.

FAQs

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can use cooked chicken to save time. Add it during the final cooking step with the noodles to warm through without overcooking.

What can I use if I don’t have heavy cream?

If you don’t have heavy cream, you can substitute with half-and-half or whole milk mixed with a tablespoon of flour or cornstarch to maintain some thickness. Keep in mind the soup will be less rich and creamy.