Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Season the chicken with salt and pepper.
Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
Sear the chicken for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
Add another tbsp of olive oil to the pot.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Add the dried thyme, rosemary, and bay leaf.
Bring the mixture to a simmer.
Return the seared chicken to the pot.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks.
Return the shredded chicken to the pot.
Remove the bay leaf.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
Slowly pour the cream mixture into the soup, stirring constantly.
Bring the soup back to a gentle simmer and cook for 5-7 minutes, or until the soup has thickened to your desired consistency, stirring to prevent sticking.
Season with salt and pepper to taste.
If using, stir in the cooked egg noodles or rice and frozen peas during the last few minutes of cooking.
Garnish with fresh parsley before serving.

Use boneless thighs for extra juiciness. Prechop vegetables for time-saving. Store leftovers in the refrigerator for up to three days.