serves four to six 
I feel like the commercial food industry owes chicken noodle soup an apology for calling the watery, tasteless stuff they put in cans “chicken soup.” Nourishing broth packed with vegetables and real chicken is true soul food. I’ve made chicken soup with clear broth for years, but the addition of the roux takes this recipe to a whole new creamy level.
3 tablespoons extra-virgin olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
¼ cup all-purpose flour
2 bay leaves
2 tablespoons dried parsley
1 teaspoon paprika
1 teaspoon dried rosemary
½ teaspoon ground turmeric
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 cups chicken stock (here)
16 ounces dry egg noodles or pasta
1 cup whole milk or heavy cream
4 cups cubed cooked chicken
In a stockpot over medium heat, heat the olive oil and sauté the onion, carrots, celery, and garlic until the onion is tender, about 6 minutes.
Add the flour, along with all the seasonings, and cook for 3 minutes, stirring frequently.
Add the stock and pasta and bring to a boil. Simmer until the pasta is al dente (tender but firm). Stir in the milk and chicken and cook until heated through. Serve immediately.
kitchen notes • This is my favorite meal to prepare the day after we eat the roast chicken here. Before throwing all the bones and drippings into the stockpot, I pull any leftover meat from the bones and set it aside. The stock simmers all night, and then I use some of it, along with the reserved chicken, to make this soup.
If you’d rather use uncooked chicken instead of leftovers, substitute 4 cups raw, cubed chicken breast. Add the meat when you pour in the broth and cook, covered, for 15 minutes before adding the pasta.
If you’re cooking for someone who is gluten- or dairy-free, the flour and milk or cream can be omitted from this soup and it will still be delicious.