Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 tbsp chicken bouillon
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp black pepper
  • 1 whole bay leaf
  • 4 cups cooked chicken, shredded
  • 24 oz frozen thick egg noodles
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and carrots begin to soften. Stir in the garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth and add the bouillon, thyme, rosemary, pepper, and bay leaf. Bring the mixture to a rolling boil.
  3. Add the frozen egg noodles to the boiling broth. Reduce heat to medium-low and simmer, uncovered, for 15–20 minutes until noodles are tender and swollen.
  4. Stir in the shredded chicken. Whisk together the cornstarch and cold water to create a slurry, then stir into the pot. Simmer for another 2–3 minutes until the liquid thickens and coats the back of a spoon.
  5. Remove from heat. Stir in the heavy cream and fresh parsley. Let the dish sit for 5 minutes before serving to allow the sauce to fully thicken.