Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken breast, cut into ½-inch cubes
  • 1 ½ cups half-and-half
  • 2 oz cream cheese, softened and cubed
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups wide egg noodles
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp unsalted butter in a Dutch oven over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle 2 tbsp all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly whisk in 4 cups low-sodium chicken broth, ensuring no lumps remain, and bring the mixture to a gentle simmer.
  3. Stir in the cubed chicken breast, 1 tsp dried Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Bring to a light boil, then reduce heat to medium-low. Add 2 cups wide egg noodles and simmer for 8-10 minutes, or until the pasta is tender and the chicken is cooked through to an internal temperature of 165°F/74°C.
  4. Reduce heat to low. Stir in 1 ½ cups half-and-half and 2 oz cubed cream cheese, whisking gently until the cheese is fully melted and the soup is a consistent ivory color. Fold in the grated Parmesan cheese and chopped fresh parsley just before serving.