A comforting and creamy chicken soup with noodles, perfect for a cozy meal.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir frequently to prevent the onion from burning.
Stir in the minced garlic, cayenne pepper, and poultry seasoning, cooking for 1 minute.
Adding spices early helps release their flavors.
Add the diced celery and carrots, cooking for 2-3 minutes.
Cut the vegetables evenly for uniform cooking.
Pour in the chicken broth and bring to a gentle simmer.
Scrape the bottom of the pan to incorporate all flavors.
Add the cooked chicken and simmer for 20 minutes.
Simmering allows the flavors to meld together.
Stir in the half-and-half cream and cooked egg noodles, heating through.
Avoid boiling after adding the cream to prevent curdling.
Serve the soup hot, garnished with Parmesan, cheddar cheese, and parsley.
Serve with crusty bread for a complete meal.
