## Instructions
1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2. **Soften the vegetables:** Add the onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
3. **Build the broth:** Pour in the chicken broth. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes to allow the flavors to meld.
4. **Add chicken and noodles:** Return the cooked chicken to the pot. Add the wide egg noodles and cook according to package directions, usually 7-10 minutes, or until al dente.
5. **Creamy finish:** Stir in the heavy cream and heat through gently, do not boil. Season with salt and freshly ground black pepper to taste.
6. **Serve and garnish:** Ladle the creamy chicken noodle soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy!
## Short Tips
* For extra flavor, roast a whole chicken and use the leftovers for this soup, along with homemade chicken broth.
* Don’t overcook the noodles; they’ll continue to soften in the hot soup.
* If you prefer a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth in **Step 5**.
* Feel free to add other vegetables like peas, corn, or spinach in the last few minutes of cooking.
