Ingredients:

  • 3 Tbsp (45g) Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 Celery Stalks, sliced
  • 3 cloves Garlic, minced
  • 1/4 cup (32g) All-Purpose Flour
  • 6 cups (1.4 Litres) Low-Sodium Chicken Broth
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary, crushed
  • 1 large Bay Leaf
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp freshly ground Black Pepper (or to taste)
  • 2 cups (packed) Cooked Chicken Breast, shredded
  • 4 oz (115g) Wide Egg Noodles
  • 1/2 cup (120ml) 2% or Whole Milk
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Melt butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add onion, carrots, and celery. Sauté gently for 6–8 minutes until vegetables have softened but not browned (sweating). Add garlic during the last minute.
  2. Sprinkle the flour evenly over the softened vegetables. Stir constantly with a wooden spoon for 1–2 minutes, cooking out the raw flour taste to form a thick paste (roux).
  3. Gradually whisk in the chicken broth, a cup at a time, ensuring no lumps form. Once fully incorporated, add the thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a gentle simmer.
  4. Once simmering steadily, add the egg noodles. Cook according to package directions, usually 6–8 minutes, ensuring they are al dente.
  5. Stir in the shredded cooked chicken and the milk. Heat through gently for 2–3 minutes; do not allow the soup to boil rapidly after adding the milk.
  6. Remove the bay leaf. Taste and adjust seasoning (salt/pepper) as needed. Stir in the fresh parsley just before serving.