Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 cups low-sodium chicken bone broth
  • 2 cups wide egg noodles
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken bone broth while whisking or stirring constantly to ensure no flour clumps remain.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Add chicken thigh pieces, salt, and pepper. Cover and simmer for 15–20 minutes until the chicken is tender.
  6. Increase heat to medium. Stir in the egg noodles and cook for 6–8 minutes until al dente.
  7. Turn the heat to low and stir in the heavy cream and lemon juice until the soup is velvety.
  8. Remove from heat and stir in the fresh parsley before serving.