Ingredients:

  • 4 tbsp (55g) Unsalted Butter
  • 1 tbsp (15ml) Neutral Oil (e.g., Rapeseed or Vegetable)
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 2 medium Carrots, finely diced (approx. 180g)
  • 2 Celery Sticks, finely diced (approx. 150g)
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • ⅓ cup (40g) All-Purpose Flour
  • 5 tsp Salt (Kosher or Sea), plus more to taste
  • ½ tsp Freshly Cracked Black Pepper, plus more to taste
  • 6 cups (1.4 Litres) Low-Sodium Chicken Stock/Broth
  • 1 cup (240ml) Whole Milk
  • 1 large Bay Leaf
  • ⅛ tsp Nutmeg (freshly grated)
  • 3 cups (approx. 450g) Pre-Cooked Chicken, shredded or diced
  • ½ cup (120ml) Heavy Cream (Double Cream)
  • 6 oz (170g) Egg Noodles (medium width)
  • ¼ cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Mirepoix: Finely dice the onion, carrot, and celery. Shred the cooked chicken. Set aside.
  2. Sauté Aromatics: Heat the butter and oil in a large Dutch oven or stock pot over medium heat. Once shimmering, add the onion, carrot, and celery (the mirepoix). Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned.
  3. Add Garlic and Thyme: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Create the Roux: Sprinkle the flour over the vegetables. Stir continuously with a wooden spoon or spatula for 2 minutes. The mixture should form a thick, pasty roux. This cooks out the raw flour taste.
  5. Add Stock Slowly: Whisking constantly, slowly pour in the chicken stock, starting with about 1 cup to create a smooth paste. Once incorporated, slowly add the remaining stock and the whole milk, continuing to whisk until the mixture is smooth and lump-free.
  6. Simmer the Base: Add the bay leaf, salt, pepper, and nutmeg. Bring the soup just to a boil, then immediately reduce the heat to a low simmer. Cook uncovered for 15 minutes, stirring occasionally, until the soup has visibly thickened.
  7. Remove Aromatics: After simmering, remove and discard the bay leaf. Taste and adjust salt and pepper.
  8. Cook Noodles Separately: While the soup simmers, cook the egg noodles in a separate pot of salted boiling water according to package directions, aiming for al dente. Drain well and lightly toss with a teaspoon of oil to prevent sticking. Do not add raw noodles directly to the soup.
  9. Finish the Soup: Stir the shredded chicken into the simmering soup base. Heat through for 2 minutes.
  10. Add Cream: Reduce the heat to the lowest setting. Stir in the heavy cream. Do not allow the soup to boil once the cream is added.
  11. Combine and Serve: Stir the cooked and drained noodles into the soup base just before serving. Garnish heavily with fresh parsley.