Ingredients:

  • 1 tbsp (14g) olive oil
  • 1 medium onion, diced (150g)
  • 2 large carrots, sliced into rounds (120g)
  • 2 stalks celery, sliced (100g)
  • 3 cloves garlic, minced (9g)
  • 1.5 lbs (680g) boneless skinless chicken breasts, cubed
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 2 cups (200g) wide egg noodles
  • ¼ cup (30g) all-purpose flour
  • ½ cup (120ml) half-and-half
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the cubed chicken breasts to the pot, stirring to coat them in the aromatics.
  4. Pour in the chicken broth, thyme, salt, pepper, and the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Simmer uncovered for 12-15 minutes, or until the chicken is cooked through and opaque.
  6. In a small bowl, whisk the flour with a few tablespoons of warm broth to create a smooth paste slurry.
  7. Stir the flour paste into the pot and simmer for 2 minutes to cook out the raw flour taste.
  8. Lower the heat to the lowest setting and slowly stir in the half-and-half to create a velvety texture.