Ingredients
Scale
- ½ cup butter
- 2 cups chopped carrots about 3 large carrots
- 1 ½ cups chopped celery about half a head of celery
- 1 cup chopped onion about one medium onion
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon base
- ½ teaspoon course ground black pepper plus additional for seasoning
- 1 ½ pounds boneless skinless chicken breasts about 2 large chicken breasts
- 4 ounces of wide egg noodles about 2 ½ cups
- 2 10.5 ounce cans cream of chicken soup
- ¼ cup water or milk
- salt
- 2 tablespoons fresh chopped parsley optional garnish
Instructions
- Cook the veggies: Start by melting your butter in a large pot over medium-low heat. Once it’s melted, toss in your chopped carrots, celery, and onion. This step is all about building flavor, so take your time here. Stir occasionally, letting the veggies soften for about 7-10 minutes. (Pro tip: Keep an eye on your heat! Too high, and the onions will burn instead of getting nice and translucent.)
- Add the flour: Once your veggies are tender and the onions are translucent, sprinkle the flour over the top. Stir it around to coat the veggies and cook it for 2-3 minutes. This step thickens your broth and creates the creamy base for the soup. (I’ve skipped this step before in a rush—don’t make that mistake! The soup will be too thin without it.)
- Bring in the broth and bouillon: Slowly pour in your chicken broth while stirring. This helps avoid clumps from the flour. Turn the heat up to medium-high and let the mixture come to a boil. Add the chicken bouillon base and a generous ½ teaspoon of black pepper for seasoning.
- Cook the chicken: Carefully add your chicken breasts to the boiling broth, making sure they’re fully submerged. Cover the pot and reduce the heat to a simmer. Let the chicken cook for about 15 minutes, then use tongs to check if it’s done. You’re aiming for an internal temperature of 165°F. (If it’s not quite there yet, just pop it back in for a few more minutes. I’ve made the mistake of pulling it too early before—undercooked chicken is not fun.)
- Add the noodles: Once the chicken’s out of the pot, bring the broth back to a boil and add your egg noodles. Let them cook for 7-10 minutes while you shred the chicken. When the noodles are done, return the shredded chicken to the pot.
- Cream it up: In a small bowl, whisk together the cream of chicken soup with milk or water until smooth. Stir this mixture into the soup, and watch as it instantly transforms into creamy perfection. Give it a taste and adjust the seasoning if necessary—salt, more pepper, you name it.
- Garnish and serve: If you’re feeling fancy, sprinkle some fresh parsley on top before serving. It’s totally optional, but it adds a lovely brightness to the dish. And that’s it—time to ladle up some soup!
Notes
Serving and presentation ideas
This soup is perfect on its own, but if you want to elevate your meal, serve it with a slice of warm, crusty bread (sourdough is my personal favorite). You can also sprinkle some freshly grated Parmesan on top for an extra layer of flavor. For a pop of color, a few extra parsley leaves or a drizzle of olive oil make the bowl look like it’s straight out of a cozy restaurant.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner