Ingredients:

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and sliced into rounds
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 16 oz wide egg noodles
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp cornstarch
  • 1 tbsp water
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Melt butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent. Stir in the garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth, thyme, and rosemary. Add the raw chicken pieces to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until chicken reaches 165°F.
  3. Remove the chicken from the pot and shred into bite-sized pieces using two forks. Set aside.
  4. Bring the broth back to a rolling boil. Add the egg noodles and cook according to package directions (7–10 minutes) until al dente.
  5. Reduce heat to low. Stir the shredded chicken back into the pot. To thicken, mix cornstarch with water to create a slurry and stir into the pot, simmering for 2 minutes.
  6. Stir in the heavy cream and season with salt and pepper. Garnish with fresh parsley before serving.