Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring occasionally until slightly softened and glossy.
Build the roux
- Add the garlic and cook for 1 minute over medium heat, just until fragrant. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Cook the chicken and simmer
- Gradually add the chicken broth to the pot while whisking constantly to keep the mixture smooth. Add the diced chicken, dried thyme, and dried parsley.
- Simmer the soup for 15 minutes, stirring once or twice, until the chicken is cooked through and the vegetables are tender.
Add cream and noodles
- Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer. Keep the heat gentle so the cream stays silky.
- Add the egg noodles and cook for 6-8 minutes until tender, stirring occasionally to prevent sticking.
Finish and serve
- Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
Pro tip: Whisk the flour into the butter until smooth, then add broth gradually so you don’t get lumps—this keeps the broth velvety. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently (don’t boil) to protect the cream texture. Freezing is not recommended because the noodles and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream, and add it over a gentle simmer at the same step.