Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 large (180g) carrots, sliced into rounds
  • 3 stalks (120g) celery, sliced
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 8 cups (1.9L) chicken broth (low sodium)
  • 4 cups (600g) cooked chicken breast, shredded
  • 8 oz (225g) wide egg noodles
  • 1 cup (240ml) heavy cream
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (3g) ground black pepper
  • 1 tsp (6g) salt
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrots, and celery; stir occasionally for 6–8 minutes until onions are translucent and carrots have softened slightly. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to toast the flour and remove the raw grain taste.
  3. Slowly pour in the chicken broth while whisking or stirring constantly to prevent clumps. Add the dried thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Stir in the shredded cooked chicken and the egg noodles. Cover the pot partially and simmer for 6–8 minutes, or until the noodles are tender but al dente.
  5. Turn the heat to low. Stir in the heavy cream and fresh parsley. Let the soup warm through before serving.