Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables look slightly softened.
Build the roux
- Add the garlic and cook for 1 minute, stirring so it doesn’t brown. Whisk in the flour and cook for 1-2 minutes until it smells toasty.
Simmer the soup base
- Gradually add the chicken broth while whisking constantly to keep the mixture smooth. Add the diced chicken, 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 simmer so the soup thickens gently.
Finish and cook noodles
- Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer. Make sure it doesn’t boil hard so the cream stays silky.
- Add the egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t stick.
Season and garnish
- Season with salt and pepper to taste, then stir to distribute evenly. Garnish each bowl with fresh parsley before serving.
Notes
For best texture, don’t boil aggressively once the cream is added—keep it at a gentle simmer. Refrigerate leftovers in a covered container for up to 3 days; the soup will thicken as the noodles absorb broth, so loosen with a splash of chicken broth when reheating. Freezing is not recommended because egg noodles can turn soft and the cream may separate. For a lighter version, use half-and-half instead of heavy cream and simmer gently; the soup will be slightly less rich but still creamy.