Creamy Chicken Noodle Soup: Comfort in a Bowl

In a large pot, heat butter, chicken fat, or olive oil over medium heat. Add onion, carrots, and celery (if using), and sauté until softened, about 5–7 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Sprinkle flour over the vegetables and stir well to create a roux. Cook for 2 minutes, stirring constantly.

Add bay leaves, thyme, chicken thighs, and chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until chicken is cooked through and vegetables are tender.

Remove chicken and bay leaves. Shred the chicken and return it to the pot.

Add egg noodles and cook according to package instructions until tender.

Stir in chopped parsley and heavy cream. Season with salt, pepper, and optional crushed chili peppers. Heat through but do not boil once cream is added.

Serve hot and enjoy the comforting flavors.

Serving and Storage Tips