Creamy Chicken Noodle Soup

Ingredients

• 2 bone-in chicken thighs (about 600g)
• 6 cups chicken stock
• 1 cup heavy cream
• 200g wide egg noodles
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into rounds
• 3 stalks celery, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons fresh flat-leaf parsley, roughly chopped

Steps

1. 1

   1. Melt butter in a large heavy pot over medium heat. Add onion, carrots, and celery and cook for 5–6 minutes until softened, then stir in garlic and cook for 1 minute more.

2. 2

   2. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1–2 minutes to remove the raw flour taste.

3. 3

   3. Pour in the chicken stock, add the chicken thighs, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until the chicken is cooked through.

4. 4

   4. Remove the chicken thighs and bay leaf. Shred the chicken meat from the bones using two forks, discard the bones and skin, and return the shredded chicken to the pot.

5. 5

   5. Stir in the heavy cream and bring the soup back to a gentle simmer. Add the egg noodles and cook according to package directions until just tender, about 7–9 minutes.

6. 6

   6. Taste and adjust seasoning, then ladle into bowls and finish with a generous scatter of fresh parsley.