Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and sliced into rounds
  • 1/2 cup celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 8 oz dry wide egg noodles
  • 2.5 cups cooked chicken, shredded
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh Italian parsley, chopped
  • salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Melt butter in a large skillet or Dutch oven over medium-high heat. Add onions, carrots, and celery. Cook for 5–7 minutes until onions are translucent and carrots soften.
  2. Stir in minced garlic and dried thyme, cooking for about 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a thick paste.
  4. Slowly whisk in the chicken broth and heavy cream. Bring to a gentle boil while ensuring no flour lumps remain.
  5. Add dry egg noodles to the skillet. Reduce heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until noodles are tender.
  6. Fold in the shredded chicken and frozen peas. Heat for 2–3 minutes until warmed through.
  7. Season with salt and pepper. Garnish with fresh parsley and serve immediately.