Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 6 cups (1.4L) low-sodium chicken broth
  • 2 cups (480ml) heavy cream
  • 1 lb (450g) boneless skinless chicken breast, cubed
  • 8 oz (225g) wide egg noodles
  • 1 tsp (2g) dried thyme
  • 1 tsp (5g) salt
  • 1/2 tsp (1g) black pepper
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery, stirring occasionally until the vegetables are translucent and fragrant.
  2. Stir in the minced garlic and cook for another 60 seconds. Sprinkle in the flour and whisk constantly for 2 minutes until the mixture becomes a thick paste.
  3. Slowly pour in the chicken broth while whisking to prevent flour lumps. Bring the liquid to a gentle simmer.
  4. Add the cubed chicken breast, thyme, salt, and pepper. Lower the heat and simmer for about 12–15 minutes until the chicken is opaque and cooked through.
  5. Stir in the heavy cream and increase heat slightly until the soup reaches a velvety consistency.
  6. Add the egg noodles and cook for 6–8 minutes or according to package directions until tender.
  7. Stir in the fresh parsley and lemon juice just before serving.