1 lb boneless, skinless chicken breasts (or thighs for extra juiciness)
8 oz wide egg noodles (or your favorite pasta shape)
1 can (10.5 oz) condensed cream of chicken soup
1 cup chicken broth
1/2 cup heavy cream (or whole milk for a lighter option)
1 medium onion , diced
2 medium carrots , sliced
2 celery stalks , sliced
3 garlic cloves , minced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
1/4 tsp salt (adjust to taste)
Optional Garnish : Fresh parsley, grated Parmesan cheese
Step-by-Step Instructions
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