Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 3 large Carrots, peeled and sliced into rounds
  • 2 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 1/4 cup All-purpose Flour
  • 6 cups Low-sodium Chicken Broth
  • 4 oz Cream Cheese, softened and cubed
  • 1/2 cup Heavy Cream
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 lb Rotisserie chicken, shredded
  • 8 oz Wide Egg Noodles
  • 1/2 cup Fresh Parsley, chopped
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Sauté the aromatics. Melt the 4 tbsp unsalted butter in your Dutch oven over medium heat. Toss in the diced onion, sliced carrots, and celery. Let them cook for 6–8 minutes until the onions are translucent and smelling sweet.
  2. Toast the flour. Add the minced garlic and 1/4 cup flour. Stir it constantly for 1 minute Note: This removes the raw flour taste and creates the roux.
  3. Build the base. Slowly pour in the 6 cups of chicken broth. Whisk like your life depends on it until the liquid is completely smooth and no lumps remain.
  4. Infuse the herbs. Toss in the 1 tsp dried thyme and the bay leaf. Bring the pot to a gentle boil, then turn the heat down to a simmer.
  5. Cook the noodles. Add the 8 oz wide egg noodles. Simmer for 7–8 minutes until they are tender but still have a tiny bit of bite.
  6. Incorporate the chicken. Fold in the 1 lb shredded rotisserie chicken. At this stage, you’re just warming it through since it's already cooked.
  7. Create the velvet. Stir in the 1/2 cup heavy cream and 4 oz cubed cream cheese. Whisk gently until the cream cheese vanishes into the broth.
  8. Final seasoning. Add the 0.5 tsp salt and 0.25 tsp black pepper. Taste it — this is the most important step!
  9. The green finish. Take out the bay leaf and stir in the 1/2 cup fresh parsley until the soup is dotted with bright green flecks.
  10. Serve immediately. Ladle it into big bowls while it's steaming hot and the noodles are at their prime. > Chef's Tip: If you want an even deeper flavor, let the cream cheese sit on the counter for 30 minutes before adding it. Softened cream cheese melts significantly faster and more evenly than cold cubes. For a variation that uses similar techniques but a different flavor profile, you might enjoy trying a [Creamy Tomato Pasta](https://variousmeals.com/recipes/creamy-tomato-chicken-pasta/) which also relies on a rich, dairy based sauce to carry the protein.