Creamy Canned Chicken Noodle Soup

Ingredients

• 3 cans (12.5 oz) chunk chicken, drained
• 3 tbsp butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 3 tbsp all-purpose flour
• 6 cups chicken broth
• 8 oz egg noodles
• 1 tsp thyme
• Salt, pepper, and fresh parsley

Instructions

1. 1
   Sauté aromatics. Melt butter in a large pot over medium heat. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 1 minute.
2. 2
   Make the roux. Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
3. 3
   Add broth and simmer. Pour in chicken broth while stirring. Add thyme. Bring to a boil, then reduce to a simmer for 8 minutes.
4. 4
   Add noodles and chicken. Add egg noodles and drained chicken. Simmer 8–10 minutes until noodles are tender. Season generously and top with parsley.