Ingredients :

• Store-bought rotisserie chicken — The only real shortcut in this recipe. Shred the breasts and thighs by hand — two minutes, and the pieces are irregular, which is much better than perfectly neat cubes. Two cups represent about half of a medium chicken.
• Wide egg noodles — Not soup vermicelli. Real wide, thick noodles that hold up during cooking and keep a slight bite. If you can’t find egg noodles, broken tagliatelle work very well.
• Heavy liquid cream — No low-fat versions here. The fat is what creates that pearly veil in the broth. We add it off the heat to prevent it from splitting.
• Fresh thyme sprigs — Whole sprigs that are removed at the end of cooking. Dried thyme works, but it gives a slightly dusty aftertaste. With fresh, you get something floral and slightly lemony that really changes the result.