Easy Creamy Chicken Noodle Soup for 6

Instructions:

1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and the onions become translucent. Note: This builds the flavor base.
2. Stir in the minced garlic. Cook for 1 minute until you can smell that fragrant, pungent aroma.
3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour looks slightly golden and smells toasted. Note: This removes the raw flour taste.
4. Slowly pour in the chicken broth. Whisk or stir vigorously until the lumps disappear and the liquid is smooth.
5. Add the thyme and the bay leaf. Bring to a gentle simmer until the liquid begins to thicken slightly and bubble softly.
6. Stir in the shredded rotisserie chicken and the uncooked egg noodles. Simmer on low medium heat for 8–10 minutes until the noodles are tender but still have a slight bite.
7. Remove the bay leaf and discard it.
8. Stir in the heavy cream until the soup turns a velvety, creamy color.
9. Season with salt and black pepper. Stir in the fresh parsley until the green flecks are evenly distributed.