Creamy Chicken Noodle Soup

Instructions

1. 1Place the chicken breasts or thighs in a large pot and cover with the chicken broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 18–20 minutes until the chicken is cooked through. Remove the chicken and set aside to cool slightly. Keep the broth in the pot.
2. 2Shred the chicken into bite-sized pieces using two forks. Set aside.
3. 3In the same pot with the broth, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes until the vegetables begin to soften.
4. 4Add the garlic and cook for 1 minute until fragrant. Stir in the dried thyme, parsley, oregano, and bay leaf.
5. 5In a small bowl, whisk the flour into the heavy cream until smooth. Pour the cream mixture into the pot, stirring constantly to combine.
6. 6Bring the soup back to a gentle simmer and add the egg noodles. Cook for 8–10 minutes, stirring occasionally, until the noodles are tender and the broth has thickened to a creamy consistency.
7. 7Return the shredded chicken to the pot. Stir well and season generously with salt and black pepper. Remove the bay leaf.
8. 8Taste and adjust seasoning. If the soup is too thick, add a splash more broth. If too thin, simmer uncovered for a few more minutes.
9. 9Ladle into bowls, garnish with fresh chopped parsley, and serve hot with crusty toast on the side.