Ingredients
Equipment
Method
Sauté the vegetables
- Melt the unsalted butter in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring often, until the vegetables soften and smell sweet.
Make the roux and flavor base
- Add the garlic and cook for 1 minute, stirring so it doesn’t brown. Whisk in the all-purpose flour and cook for 1-2 minutes until the flour taste cooks out.
Simmer the soup
- Gradually add the chicken broth, whisking constantly to keep the mixture smooth. Add the diced chicken, dried thyme, and dried parsley, then bring to a simmer.
- Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender, with steady bubbling around the edges.
Add cream and noodles
- Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer. Keep it at a gentle simmer so the cream stays silky.
- Add the egg noodles and cook for 6-8 minutes until tender, stirring occasionally to prevent sticking.
Season and garnish
- Season with salt and pepper to taste, adjusting as needed for balance. Garnish with fresh parsley right before serving.
Notes
For best texture, keep the soup at a gentle simmer once the cream goes in, and stir the noodles periodically so they don’t clump. Store covered in the refrigerator up to 3-4 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freezing is not recommended because the cream and noodles can soften, but you can freeze cooked chicken and the broth base separately and add fresh cream and noodles when reheating. For a lighter option, use half-and-half instead of heavy cream for a less rich broth.