Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) onion, finely diced
  • 3 medium (60g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1/4 cup (30g) all-purpose flour
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 3 cups (450g) cooked chicken, shredded
  • 8 oz (225g) wide egg noodles
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the garlic and thyme, cooking for just 60 seconds until the fragrance is released.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour looks golden-brown and smells nutty. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer for 10 minutes to allow the flour to thicken the broth.
  3. Stir in the egg noodles and simmer for 7–9 minutes (or according to package directions) until the noodles are tender. Stir in the shredded chicken and cook for 2 minutes until heated through.
  4. Turn the heat to low and stir in the heavy cream and lemon juice. Remove the bay leaf, garnish with fresh parsley, and serve.