Ingredients:

  • 3 tbsp Unsalted butter
  • 1 cup Yellow onion, finely diced
  • 1 cup Celery, sliced thin
  • 1 cup Carrots, peeled and diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 6 cups chicken bone broth
  • 10.5 oz Condensed cream of chicken soup
  • 0.5 cup Heavy cream
  • Salt and cracked black pepper to taste
  • 16 oz Wide egg noodles
  • 4 cups Cooked chicken breast, shredded
  • 0.5 cup Fresh parsley, chopped

Instructions:

  1. Melt the unsalted butter in a large pot over medium heat until it sizzles and foams.
  2. Add the diced onions, sliced celery, and diced carrots to the pot. Sauté for 5-7 minutes until the onions are translucent and carrots begin to soften. Stir in the minced garlic and dried thyme during the final 60 seconds until the aroma fills the kitchen.
  3. Pour in the chicken bone broth and the condensed cream of chicken soup. Whisk in thoroughly with the heavy cream until the liquid is smooth and pale gold. Bring the mixture to a rolling boil.
  4. Add the wide egg noodles to the boiling liquid. Reduce the heat to medium-low to maintain a steady simmer. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still have a slight bite.
  5. Add the shredded cooked chicken and the heavy cream. Stir gently for 2-3 minutes until the chicken is heated through and the sauce has thickened. Season with salt and pepper to taste.
  6. Remove from heat and stir in fresh chopped parsley until the green color pops against the cream. Serve immediately.