Creamy Chicken Noodle Soup

Ingredients:

• 1/4 cup unsalted butter
• 1 sweet onion, diced
• 3 carrots, peeled and sliced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine
• 6 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 cups leftover shredded rotisserie chicken
• 2 cups wide egg noodles
• 1/2 cup heavy cream
• 1/2 cup frozen green peas
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. Sauté Vegetables:

   • Melt the butter in a large stockpot or Dutch oven over medium heat.
   • Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.

2. Add Aromatics:

   • Stir in the minced garlic and chopped thyme. Cook until fragrant, about 1 minute.

3. Create Roux:

   • Whisk in the flour and cook until it is lightly browned, about 1 minute. This will help thicken the soup.

4. Deglaze:

   • Pour in the white wine, stirring and scraping any browned bits from the bottom of the pot.

5. Add Stock and Seasoning:

   • Stir in the chicken stock and bay leaf. Season with kosher salt and freshly ground black pepper to taste.
   • Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 10 minutes to let the flavors meld.

6. Cook Noodles and Chicken:

   • Add the shredded rotisserie chicken and wide egg noodles. Continue to cook until the noodles are tender, about 10-12 minutes.

7. Finish the Soup:

   • Stir in the heavy cream, frozen peas, and chopped parsley. Heat through for about 1-2 minutes.
   • Adjust seasoning with additional salt and pepper if needed.

8. Serve:

   • Serve the soup immediately while hot.

Tips & Tricks:

• Make It Ahead: You can prepare the soup a day ahead. Just be aware that the noodles might absorb some of the broth as it sits. Reheat gently and add a bit more broth or cream if needed.
• Frozen Chicken: If you don’t have leftover rotisserie chicken, you can use frozen cooked chicken. Just thaw it and shred before adding to the soup.
• Vegetable Options: Feel free to add other vegetables like peas or corn for extra nutrition and flavor.

Enjoy your hearty and creamy chicken noodle soup!