Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and glossy.
Build the roux
- Add the garlic and cook for 1 minute, then whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
Simmer the soup base
- Gradually whisk in the chicken broth until smooth, then add the diced chicken, dried thyme, and dried parsley.
Cook until tender
- Simmer for 15 minutes, until the chicken is cooked through and the vegetables are tender.
Finish the creamy broth
- Stir in the heavy cream and nutmeg, then bring the soup back to a gentle simmer without boiling hard.
Cook the noodles
- Add the egg noodles and cook for 6 to 8 minutes, stirring occasionally, until tender.
Season and serve
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Notes
For the smoothest creamy texture, whisk the flour into the sautéed vegetables before adding broth, and add the broth gradually while whisking constantly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid over-thickening. Freezing is not recommended because the cream and noodles can break down. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich but still creamy).