Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7-10 minutes, or until the vegetables begin to soften and become translucent. This initial step is crucial for building a flavorful base for your creamy chicken noodle soup easy comfort.
Step 2: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes, allowing it to cook out the raw flour taste. Slowly whisk in the milk until no lumps remain, then gradually add the chicken broth, stirring continuously to prevent lumps and ensure a smooth base. Bring the mixture to a gentle simmer.
Step 3: Once simmering, add the cooked, shredded chicken and the egg noodles. Cook for 7-10 minutes, or according to package directions, until the noodles are al dente. It’s important not to overcook the noodles at this stage, as they will continue to absorb liquid and soften further.
Step 4: Reduce the heat to low. Stir in the heavy cream. Season generously with salt and freshly ground black pepper to taste. Continue to stir gently until the soup is heated through but do not bring to a boil after adding the cream, as it can curdle. Taste and adjust seasonings as needed.
Step 5: Ladle the hot creamy chicken noodle soup easy comfort into bowls. Garnish with fresh chopped parsley. Serve immediately with crusty bread or crackers for dipping.