Creamy Chicken Noodle Soup

Instructions

1. Sauté the vegetables
   Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
2. Cook the chicken
   Add the chicken breasts, chicken broth, bay leaves, and dried thyme to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
3. Shred the chicken
   Remove the chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. Cook the noodles
   Add the egg noodles to the soup and simmer for 8-10 minutes until the noodles are tender. Make sure to stir occasionally to prevent noodles from sticking together.
5. Create the cream mixture
   In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour this mixture into the soup while stirring continuously to prevent lumps from forming.
6. Finish the soup
   Simmer the soup for another 5 minutes until slightly thickened. Remove the bay leaves. Stir in the fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.
7. Serve
   Ladle the hot soup into bowls and serve immediately. Garnish with additional fresh parsley if desired. The soup will continue to thicken as it cools.