In a large pot combine the butter, onions, carrots, and celery. Cook the veggies over medium heat for about 6 minutes so they are soft and tender.
Add the chicken, garlic powder, and Italian seasoning to the pot. Continue cooking for an additional 4-5 minutes and ensure that the veggies and chicken are fully covered in the spices.
Once the veggies and chicken are evenly coated in the spices, add the chicken broth and let simmer 10 minutes.
Add the egg noodles, cover the pot, and allow the soup to simmer for 10 minutes or until the noodles are cooked through.
After the noodles are cooked through, add the cream and stir for 5 minutes on medium heat, allowing the soup time to thicken.
Serve and enjoy!
Notes
Any leftover soup can be stored in the fridge for up to 5 days in an airtight container and reheated in the microwave for about 1 ½ minutes.
We like to serve this soup with a garnish of fresh parsley. You can also garnish this soup with parmesan cheese
If you do not have any heavy cream, you can also use half and half or whole milk. The soup will not be as creamy if using whole milk, but will still taste great.
If you have chicken bouillon cubes, you can replace the chicken broth with 2 cubes and 4 cups of warm water if you would like.
Other veggies that go good in this soup include, green onion, and corn.
You can use precooked chicken (like from a rotisserie chicken or if you have some in the freezer). If you don't have chicken that is already cooked you can chop a few chicken breasts or boneless skinless chicken thighs into bite sized pieces. Add them to the veggies after the veggies have cooked a bit and cook for about 5 minutes before adding the broth.