Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups wide egg noodles
  • 1 lb boneless skinless chicken breast, cubed into 1/2 inch pieces
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the onion, carrots, and celery, sautéing for 5-7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to create a blonde roux.
  4. Slowly pour in the chicken broth while whisking or stirring vigorously to ensure no lumps remain.
  5. Add the cubed chicken breast to the pot. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 10-12 minutes until the chicken is cooked through.
  6. Stir in the egg noodles and cook for an additional 6-8 minutes, or until the noodles are al dente.
  7. Turn the heat to the lowest setting. Stir in the heavy cream and Parmesan cheese until the broth is creamy and ivory-colored.
  8. Remove from heat immediately and garnish with fresh parsley.