Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, diced (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 1/2 pounds (680 grams) boneless, skinless chicken breasts
  • 8 ounces (225 grams) egg noodles (wide or medium)
  • 1/4 cup (60 ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120 ml) milk
  • 2 tablespoons (30 grams) unsalted butter
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Pour in chicken broth, thyme, rosemary, pepper, and bay leaf. Bring to a simmer.
  3. Gently add the chicken breasts to the simmering broth. Cook until chicken is cooked through. (Internal temp 165°F/74°C).
  4. Remove chicken from pot and shred with two forks. Set aside.
  5. Add egg noodles to the broth and cook according to package directions, until tender but not mushy.
  6. In a small bowl, whisk together the heavy cream, milk, and flour until smooth.
  7. While gently simmering the soup, whisk in the heavy cream mixture. Simmer until the soup is thickened to your desired consistency.
  8. Return the shredded chicken to the pot. Stir to combine and heat through. Remove bay leaf. Taste and adjust seasoning with salt. Garnish with fresh parsley and serve hot.