Creamy Chicken Noodle Soup

• olive oil↗1 tablespoon
• half of a yellow onion, finely diced (about 1 1/2 cups)0.5
• large carrots, thinly sliced into rounds↗2
• stalks celery, very finely chopped↗2
• arlic cloves, minced↗3
• salt↗0.5 teaspoon
• sprigs fresh thyme↗5
• chicken broth (I always use the Better Than Bouillon base - it has the best flavor. Buy it at Target!)↗6 cup

  I always use the Better Than Bouillon base - it has the best flavor. Buy it at Target!

• old-fashioned egg noodles (I used Mrs. Miller's)↗2 cup

  I used Mrs. Miller's

• shredded rotisserie chicken2 cup
• fresh spinach leaves, torn into small pieces↗2 cup
• heavy cream↗1 cup
• Freshly grated Parmesan cheese for serving

Step-by-step instructions

1. 1

   Cook Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onions, carrots, and celery; cook it down generously for 7-10 minutes, or until very tender and starting to caramelize.

2. 2

   Add Seasoning and Herbs: Add garlic, salt, and thyme sprigs; saute for a minute so it’s nice and fragrant.

3. 3

   Broth and Noodles: Add broth and noodles. Bring to a low simmer and cook for 10 minutes, or until noodles are tender.

4. 4

   Finish: Remove from heat. Pull out the thyme sprigs. Add spinach, chicken, and cream. Stir to combine; you want everything heated through and the spinach to be wilted. (FYI – you might notice some oil separating on top, but if you let it rest for 10-20 minutes, that oil will get re-absorbed by the noodles. And if you can’t wait, just give it a stir and you’ll be good to go.)

5. 5

   Serve: Serve with some hot crusty bread and top each bowl with fluffy freshly grated Parmesan cheese!