Creamy Chicken Noodle Soup in 30 Minutes

Instructions:

1. Melt 2 tbsp butter in your pot over medium heat until it begins to sizzle and foam. Add the onion, carrots, and celery, cooking for 6 minutes until the onions are translucent.
2. Stir in the 3 cloves of minced garlic and 1 tsp dried thyme. Sauté for 1 minute until the garlic becomes intensely fragrant.
3. Sprinkle 1/4 cup all purpose flour over the vegetables. Stir constantly for 1-2 minutes until the flour smell is gone and it coats the veggies in a golden paste.
4. Slowly pour in 1 cup of the chicken bone broth while whisking vigorously. Scrape the bottom of the pot until all browned bits are incorporated.
5. Add the remaining 5 cups of bone broth, 1 tsp sea salt, 1/2 tsp pepper, and 1/2 tsp poultry seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes until the vegetables are tender when pierced with a fork.
6. Add 8 oz wide egg noodles directly into the simmering broth. Cook for 6-8 minutes until the noodles are al dente and have doubled in size.
7. Stir in the 3 cups shredded rotisserie chicken. Let it sit in the hot broth for 2 minutes until the chicken is heated through.
8. Pour in 1 cup heavy cream and 1 tsp fresh lemon juice. Stir gently until the broth turns a rich, opaque cream color.
9. Remove from heat and stir in 1/4 cup fresh parsley. Serve immediately while the noodles are perfectly tender.