Creamy Chicken Noodle Soup

The soup place I used to work at had a couple of varieties that they offered every day. Chicken Pot Pie Soup was one of them and it was outstanding! Thick and rib-sticky, with a topping of pie-crust crumbles to really make it feel indulgent. This is an approximation of that soup with a few more vegetables thrown in for good measure. Leave out noodles and add 2-3 diced potatoes and this could work as pot-pie filling.

2 T olive oil
5 T butter, divided
1 medium onion, diced
2 medium carrots, diced
3 celery stalks, diced
2 cloves garlic, minced
75 g all-purpose flour
1.5 L chicken stock
300-400 g shredded cooked chicken
1 t Brathähnchengewürz (rotisserie chicken seasoning; poultry seasoning should work here)
1/2 t thyme
1/2 t tarragon
200 mL boiling water
250 g (1/2 lb) short noodles
200 g frozen peas
50-75 mL cream
salt and pepper to taste

In a deep pot over medium-high heat, warm oil. Add 2 T butter, heat until starting to foam, then add onion, carrot, celery and garlic. Cook, stirring frequently, until tender and fragrant. Add 2-3 more T butter and cook until butter is deep golden and nutty smelling, then sprinkle flour over vegetable mixture. Lower heat to medium, stir until all flour is incorporated and roux turns dark blonde and nutty-bready smelling. Whisk in chicken broth in gradual additions to avoid lumps (3-4 additions will do). Add chicken, poultry seasoning, thyme and tarragon and bring to a boil, then lower heat to simmer for 6-8 minutes.

Turn heat back up and add boiling water. When boil is steady, add noodles and cook until about 2 minutes short of done. Add peas for final 2 minutes of noodle cook time. Remove from heat and stir in cream. Adjust seasonings and allow to sit covered for 5 minutes before serving.