Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a large pot over medium heat until foaming. Add the onion, carrots, and celery and sauté for 5 minutes, stirring until the vegetables begin to soften and smell sweet.
- Add the garlic and cook for 1 minute, stirring constantly so it doesn’t brown. Whisk in the flour and cook for 1-2 minutes until the mixture looks slightly sandy and thickened.
Build the creamy broth
- Gradually add the chicken broth while whisking constantly to prevent lumps. Stir in the diced chicken, dried thyme, and dried parsley.
- Simmer over medium heat for 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender. Keep the liquid at a steady simmer, not a rolling boil.
- Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer. Let it simmer gently for 2 minutes so the flavors blend and the broth thickens.
Cook the noodles and finish
- Add the egg noodles and cook for 6-8 minutes, stirring now and then, until tender. Keep the heat at a gentle simmer so the noodles don’t break.
- Season with salt and pepper to taste and garnish with fresh parsley. Serve hot in white bowls with an extra swirl of cream if you like.
Notes
For the smoothest texture, whisk the flour into the butter until fully combined before adding broth, then add the broth gradually while whisking. Store covered in the refrigerator up to 3 days; for best texture, reheat gently since noodles can soften further. Freezing is not ideal because the cream sauce may separate after thawing. If you want a lighter option, replace heavy cream with half-and-half and use a whisked slurry of 1 tbsp flour + 2 tbsp cold broth to help maintain thickness.