Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 large yellow onion, chopped (about 1 cup / 150g)
  • 2 medium carrots, peeled and chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 bay leaf
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 8 ounces (225g) egg noodles (wide or medium)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) chopped fresh parsley, for garnish

Instructions:

  1. Melt butter in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
  2. Add chicken broth, thyme, rosemary, pepper, salt, and bay leaf to the pot. Bring to a simmer.
  3. Gently place the chicken breasts into the simmering broth. Cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 15-20 minutes.
  4. Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or your hands.
  5. Add the egg noodles to the simmering broth. Cook according to package directions, until tender.
  6. Stir the shredded chicken back into the pot. Stir in the heavy cream and heat through gently (do not boil).
  7. Remove the bay leaf. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot.