Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 3 cups shredded cooked chicken
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz wide egg noodles
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to ensure no lumps form. Add the thyme and bay leaf, then bring to a gentle simmer for 10 minutes.
  3. Stir in the shredded chicken and egg noodles. Simmer for 6–8 minutes until the noodles are tender. Turn the heat to low and stir in the half-and-half and lemon juice. Remove from heat immediately to prevent the dairy from boiling. Stir in the fresh parsley and season with salt and pepper.