Step by step

Method

4 steps

1. 1

   Melt 2 tablespoons butter in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook 6–8 minutes until the onion is soft and translucent and the carrots have a little give — you should smell sweet sautéed veg, not raw onion.

2. 2

   Pour in 6 cups chicken broth and 1 teaspoon thyme. Bring to a simmer. Add 12 oz wide egg noodles and cook until tender, usually 7–9 minutes (check the package). Stir so they don't stick on the bottom.

3. 3

   Stir in 2–3 cups shredded cooked chicken and ½ cup cream or milk if you want it richer. Heat through 2–3 minutes until the chicken is hot and the broth looks lightly creamy. Season generously with salt and pepper — broth noodles need more salt than you think.

4. 4

   Ladle into bowls and top with chopped parsley. It should be thick and spoonable, almost stew-like. You want tender noodles and juicy chicken in a savory broth — not a watery soup or mushy overcooked noodles.