/b>Ingredients
1\4 cup unsalted butter
1 cup yellow onions, diced
3 medium carrots cut in rounds
2 celery stalks, diced
1 1\2 teaspoons salt divided
1\4 cup flour
4 med. garlic gloves diced
1\4 teaspoon smoked paprika
6 cups chicken stock
8 oz. wide egg noodles
1 Tablespoon sherry vinegar (I didn't use this)
1 rotisserie chicken, torn or chopped
2 teaspoons fresh thyme
1. Melt butter in a large pot over medium heat. Add onions, carrots, celery, and 1\2 teaspoon salt. Cook until vegetables are soft, about 5 min. Add flour, garlic,and paprika. Cook until flour is light brown- about 1 min.
2. Add stock and increase heat to high. When boiling add egg noodles and cook until noodles are tender, about 10 min. Reduce heat to medium and add chicken. Heat through. Remove from heat and add heavy cream, sherry vinegar, and remaining salt. Divide into bowls and top with thyme leaves.
1\2 cup heavy cream
1Tablespoon sherry vinegar (
