1. Prepping the Vegetables and Aromatics

Start by preparing the vegetables. Finely chop the celery, carrots, and onion to ensure they cook evenly and release their flavors quickly. Mince the garlic and set it aside for later use.

2. Sautéing for Maximum Flavor

Heat a large soup pot over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts and starts to foam, add the chopped celery, carrots, and onion. Sauté for about 5-7 minutes or until the vegetables are softened and the onions become translucent, stirring occasionally to prevent sticking.

3. Adding Flour and Building the Soup Base

Stir in the minced garlic and cook for about 30 seconds until fragrant. Next, sprinkle 1/4 cup of flour over the vegetables and stir continuously for about a minute. This step helps to create a thick, rich base for your soup.

4. Cooking the Chicken to Perfection

Pour in 4 cups of chicken broth and stir until the flour dissolves completely. Add 1.5 pounds of uncooked chicken breasts directly into the pot, followed by 1/4 teaspoon of Italian seasoning and 1 cup of heavy cream. Increase the heat to high and bring the soup to a gentle boil. Cover the pot with the lid slightly ajar.

5. Simmering the Soup with Egg Noodles

Reduce the heat to maintain a gentle simmer and cook for about 10 minutes. Then, add 2 generous cups of uncooked egg noodles to the pot. Cover again, keeping the lid slightly open, and cook for another 8-10 minutes, stirring halfway to ensure the noodles don’t stick to the bottom.

6. Finishing Touches: Seasoning and Fresh Herbs

Remove the chicken breasts from the pot and place them on a cutting board. Cut the chicken into bite-sized pieces and return them to the pot. Season the soup with salt and pepper to taste, and stir in 1 tablespoon of fresh chopped parsley for a burst of color and flavor. Serve immediately while hot.