Ingredients
Equipment
Method
Cook the vegetables and build the base
- Melt the unsalted butter in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften and smell fragrant.
- Add the minced garlic and cook for 1 minute. Whisk in the all-purpose flour and cook for 1-2 minutes until it turns slightly golden and smells toasted.
- Gradually add the chicken broth while whisking constantly. Add the diced chicken, dried thyme, and dried parsley.
- Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender. Keep the heat at a steady, gentle simmer so the soup stays creamy.
Finish and thicken
- Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer. This should look smooth and silky with a slightly thickened broth.
- Add the egg noodles and cook for 6-8 minutes until tender. Stir occasionally to prevent sticking to the bottom of the pot.
- Season with salt and pepper to taste, then garnish with fresh parsley. Serve hot, with a visibly creamy broth and tender noodles.
Notes
Pro tip: whisk the flour into the sautéed vegetables until it cooks briefly, then add the broth gradually while whisking to prevent lumps. Store leftovers covered in the refrigerator up to 3 days; the noodles will continue to absorb liquid, so loosen with a splash of broth when reheating. Freezing is not recommended because noodles can soften too much. For a lighter option, use half-and-half instead of heavy cream, keeping the soup at a gentle simmer after adding it.