Ingredients
Equipment
Method
- In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the egg noodles and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 8 minutes, or until the noodles are tender.
- Add the shredded chicken breast to the pot. Stir well to combine.
- In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to avoid lumps.
- Add the dried thyme, bay leaf, salt, and pepper. Stir well and let the soup simmer for another 10 minutes to allow the flavors to meld together.
- Remove the bay leaf and adjust the seasoning if needed. Serve hot and enjoy!
Notes
For a gluten-free version, substitute the egg noodles with gluten-free noodles. For a dairy-free version, use dairy-free milk and cream alternatives. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze without noodles for up to 3 months.
