📖 Instructions

1. Gather your ingredients: Make sure you have all the necessary ingredients prepped and ready to go. This includes chopping vegetables, shredding cooked chicken, and measuring out your spices.
2. Sauté the vegetables: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant. Keep stirring to ensure they don't burn!
3. Add garlic and herbs: Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Cook for another minute, until fragrant. I find the aroma at this stage incredibly comforting, what about you?
4. Pour in the chicken broth: Pour in 6 cups of chicken broth. Bring to a simmer, then reduce the heat to low. Season with salt and pepper to taste. Start with a small amount of salt and pepper, and add more as needed. It's easier to add salt than to take it away!
5. Add the noodles: Add 8 ounces of egg noodles to the pot. Cook according to package directions, usually about 8-10 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they can become mushy.
6. Stir in the chicken and cream: Stir in 2 cups of shredded cooked chicken and 1/2 cup of heavy cream or milk. Heat through, but do not boil. Boiling can cause the cream to curdle. Nobody wants that!
7. Adjust seasoning and serve: Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking. Garnish with fresh parsley or dill, if desired. Serve hot and enjoy!
8. Serve and savor: Ladle the creamy chicken noodle soup into bowls. Serve with a side of crusty bread or crackers for dipping. Savor each spoonful and let the warmth of the soup soothe your soul. Mmm, perfection! Don't you think?