Description
A rich and velvety twist on the classic chicken noodle soup, featuring a buttery roux and a touch of heavy cream for ultimate comfort.
Ingredients
Scale
- 1.5 lbs boneless chicken breast, diced
- 4 tbsp butter
- 1 medium yellow onion, minced
- 2 large carrots, sliced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1/2 cup heavy cream
- 8 oz wide egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken broth until smooth.
- Add diced chicken and simmer gently for 15 minutes.
- Add egg noodles and cook until tender (approx. 8 minutes).
- Lower heat and stir in heavy cream.
- Season with salt and pepper and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American