Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp (1g) Dried thyme or poultry seasoning
  • ½ tsp (1g) Black pepper, freshly cracked
  • Salt to taste
  • 4 cups (945ml) Low-sodium chicken broth
  • 1 can (10.5 oz / 298g) Condensed cream of chicken soup
  • 1 cup (240ml) Heavy cream
  • 12 oz (340g) Wide egg noodles (dry)
  • 4 cups (600g) Rotisserie chicken, shredded or chopped
  • 2 tbsp (8g) Fresh parsley, chopped for garnish

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion and sauté until translucent and soft, approximately 5 minutes.
  2. Stir in the minced garlic, dried thyme, and black pepper. Cook for 1 minute until the aromatics are fragrant.
  3. Whisk in the chicken broth and the condensed cream of chicken soup. Bring the mixture to a gentle boil, ensuring the soup is fully incorporated for a smooth base.
  4. Add the dry egg noodles directly into the boiling liquid. Reduce heat to medium-low and simmer, stirring occasionally, for 7–9 minutes or until noodles are al dente.
  5. Stir in the heavy cream and the shredded rotisserie chicken. Heat through for 3–5 minutes until the sauce thickens and the chicken is fully warmed.
  6. Taste and adjust salt as needed. Garnish with fresh parsley and let sit for 5 minutes before serving to allow the sauce to thicken further.