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 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
- 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.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the flour and cook for about one minute to form a roux.
- Pour in the chicken broth while stirring to dissolve the flour completely.
- Add the chicken breasts and Italian seasoning along with the heavy cream.
- Increase heat to high and bring the soup to a gentle boil, then reduce heat and simmer with the lid slightly open for about 10 minutes.
- Remove the chicken, shred or cut into bite-sized pieces, then return to the pot.
- Add the egg noodles and cook until al dente.
- Season the soup with salt and pepper to taste, and stir in chopped fresh parsley before serving.
Notes
For a richer flavor, use homemade chicken broth if available. You can substitute heavy cream with half-and-half for a lighter soup. Fresh parsley adds a bright finish, but other fresh herbs like thyme or sage can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg