Ingredients

• 2 tablespoon unsalted butter
• 1 onion, diced
• 3 carrots, diced
• 2 celery, diced
• 6 cup chicken broth
• 3 cup cooked chicken, shredded, cooked
• 8 ounce egg noodles
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley, chopped

Steps

1. Dice the onion, carrots, and celery into uniform ½-inch pieces and set aside.
2. Measure out the chicken broth, cream, and seasonings; set all aside.
3. Melt the butter in a large pot over medium heat.
4. Add the diced onion, carrots, and celery to the melted butter and sauté until softened, stirring occasionally, for 5 minutes.
5. Pour in the chicken broth, increase heat to medium-high, and bring to a gentle boil.
6. Add the egg noodles directly to the boiling broth and cook for 6 minutes, stirring occasionally.
7. Stir in the shredded cooked chicken, dried thyme, and dried oregano.
8. Reduce heat to medium-low and simmer for 5 minutes to allow flavors to blend.
9. Slowly pour in the heavy cream while stirring gently to combine.
10. Simmer for an additional 4 minutes until the soup is heated through, stirring occasionally.
11. Taste the soup and season with salt and black pepper as needed.
12. Ladle the soup into bowls and garnish with fresh chopped parsley and a crack of black pepper.