Thick, rich, and loaded with tender chicken, soft veggies, and silky noodles — the coziest bowl of comfort you’ll crave again and again.
Ingredients
1 stick (½ cup) unsalted butter
1 medium onion, finely diced
2 celery stalks, chopped
2 carrots, chopped
1 small sweet potato, peeled and diced
2 garlic cloves, minced
1 tablespoon garlic & herb seasoning (like Britscookin Garlic & Herb)
¼ cup all-purpose flour
6 cups chicken bone broth
1½ pounds boneless chicken breast
2 bay leaves
2 cups heavy cream
2 cups uncooked egg noodles
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Veggies
In a large Dutch oven, melt butter over medium heat. Add onion, celery, carrots, and sweet potato. Cook until they start to soften, about 7–8 minutes.
Build the Flavor Base
Stir in minced garlic and garlic & herb seasoning. Cook 1–2 minutes until fragrant. Sprinkle in flour and stir constantly for another 2 minutes to create a light roux.
Add the Broth and Chicken
Gradually pour in the chicken bone broth, whisking to remove any lumps. Add chicken breasts and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cook for 15 minutes or until chicken is fully cooked.
Shred and Simmer
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream and let the soup simmer until thick and creamy.
Cook the Noodles
Add egg noodles and cook until tender, stirring occasionally so they don’t stick. Season with salt and pepper to taste.
Finish and Serve
Sprinkle with fresh parsley and serve warm with crusty bread or crackers.
Tips
As the soup cools, the noodles will absorb more broth. To keep it creamy the next day, just stir in a splash of extra broth or cream before reheating.
For extra flavor, toss in a handful of shredded cheddar or Parmesan before serving.
