Instructions

1. In a large soup pot, heat the butter over medium-high heat. Add the chopped onion, carrots and celery. Cook until veggies are tender - about 6-7 minutes.
2. Add the minced garlic and cook for 2 more minutes, being careful not to burn the garlic.
3. In a small bowl, whisk together the almond milk and flour so there are no clumps.
4. Pour the flour mixture into the soup pot and stir in the chicken broth.
5. Add the shredded chicken and fresh thyme.
6. Season with salt and pepper, to taste.
7. Bring the soup to a boil and stir in the egg noodles.
8. Cook for about 10-15 minutes until the noodles are soft.
9. Stir in the coconut milk and fresh parsley. Taste and adjust seasoning as desired.
10. Ladle the soup into serving bowls and add a pinch of cinnamon on top (optional). 
11. YUM!