A comforting and creamy chicken noodle soup with a delightful blend of vegetables and a rich, savory broth.
Chop the onion, celery, and carrots into small, even pieces.
Uniformly chopped vegetables ensure even cooking and a consistent texture.
In a large saucepan, combine the chicken breasts, chopped vegetables, water, and salt. Bring to a boil.
Skim off any foam that forms on the surface for a clearer broth.
Reduce the heat to low, cover, and simmer until the chicken is cooked through and tender.
Cooking on low heat ensures the chicken remains tender and juicy.
Remove the chicken from the saucepan and let it cool slightly. Shred it into bite-sized pieces.
Use two forks to easily shred the chicken while it's still warm.
Add the egg noodles to the broth and cook until they are halfway done.
Stir occasionally to prevent the noodles from sticking to the bottom.
Stir in the butter and condensed cream of chicken soup. Simmer gently for 5 minutes.
Ensure the soup is well mixed for a smooth consistency.
Add the milk and shredded chicken back to the saucepan. Season with black pepper and adjust salt to taste.
Avoid boiling the soup after adding the milk to prevent curdling.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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