Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, peeled and sliced
  • 2 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/4 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth
  • 4 oz Cream Cheese, softened and cubed
  • 1/2 cup Heavy Cream
  • Salt and Black Pepper to taste
  • 3 cups Shredded Chicken
  • 8 oz Wide Egg Noodles
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are fragrant and softened. Add garlic and thyme; cook for 1 minute.
  2. Sprinkle flour over the vegetables and stir constantly for 2 minutes until no white streaks remain. Slowly whisk in the chicken broth one cup at a time to prevent lumps.
  3. Bring the broth to a gentle simmer. Add the dry egg noodles and shredded chicken. Cook for about 8 to 10 minutes until noodles are tender but still have a bite.
  4. Reduce heat to low. Stir in the softened cream cheese and heavy cream. Whisk gently until the cheese is fully melted and the soup is emulsified. Season with salt and pepper.
  5. Garnish with fresh parsley and serve immediately.