Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 3/4 cup carrots, peeled and diced small
  • 3/4 cup celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried poultry seasoning
  • 1/2 tsp black pepper, freshly cracked
  • 1 tbsp Worcestershire sauce
  • 1 lb cooked chicken breast or thighs, shredded
  • 16 oz frozen homemade style egg noodles
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the garlic and cook for 60 seconds until fragrant.
  2. Pour in the chicken broth and add the thyme, poultry seasoning, pepper, and Worcestershire sauce. Increase the heat to high and bring the liquid to a rolling boil.
  3. Add the frozen egg noodles to the boiling broth. Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, for about 15-18 minutes or until noodles are tender.
  4. Fold in the shredded cooked chicken and heavy cream. Stir until the chicken is heated through and the broth has thickened into a velvety sauce.
  5. Remove from heat and let the dish rest for 5 minutes to allow the sauce to thicken further. Garnish with fresh parsley before serving.