Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 3 cups cooked shredded chicken
  • 8 oz wide egg noodles, uncooked
  • 1 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for 60 seconds until you smell that pungent, toasted aroma.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty. Note: Don't let it turn brown or the soup will lose its pale color.
  3. Slowly pour in the chicken broth while whisking continuously. Do this in stages to ensure no flour lumps remain. Add the thyme.
  4. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Stir in the shredded chicken and the uncooked egg noodles. Simmer uncovered for 10–12 minutes until the noodles are tender but still hold their shape.
  6. Turn the heat to the lowest setting. This is the part where you're careful.
  7. Stir in the heavy cream and fresh parsley.
  8. Season with salt and black pepper. Remove from heat immediately. Note: Boiling the cream can cause it to separate or break.
  9. Let it sit for 2 minutes before serving to let the flavors meld.