Creamy Dutch Oven Chicken and Noodles

1. Sauté the flavor base. Heat the Dutch oven over medium heat. Add oil or butter, then add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened. Add garlic, salt, pepper, thyme, and rosemary and cook 30 seconds, just until fragrant.
2. Make a quick roux. Sprinkle flour over the veggies and stir constantly for 1 to 2 minutes. You want the flour to coat everything and lose that raw taste. It should smell a little nutty and look lightly toasted.
3. Add broth, then simmer the chicken. Slowly pour in chicken broth while stirring to avoid lumps. Add the chicken (thighs or breasts). Bring to a gentle simmer, cover, and cook until the chicken is cooked through (165°F/74°C in the thickest part). This is typically 12 to 18 minutes for thighs or 10 to 16 minutes for breasts, depending on thickness and starting temperature.
4. Shred the chicken. Transfer chicken to a plate and shred with two forks. Return shredded chicken to the pot.
5. Cook the noodles. Bring the pot back to a gentle simmer. Stir in egg noodles and cook 7 to 9 minutes, stirring once or twice, until just tender. If things look too thick, add a splash more broth. Different noodles drink differently.
6. Make it creamy. Reduce heat to low and stir in milk. Turn off the heat and let the pot stop bubbling, then stir in sour cream until smooth. (Extra-safe option: stir a ladle of hot broth into the sour cream in a bowl to temper it, then add it to the pot.)
7. Finish and taste like you mean it. Add parsley and lemon juice if using. Taste and adjust salt and pepper. Serve hot.

Optional crispy top: If your Dutch oven is broiler-safe (including handles), set an oven rack 6 to 8 inches from the broiler. Mix 1/3 cup breadcrumbs with 1 tablespoon melted butter, sprinkle over the top, and broil 2 to 3 minutes until golden. Watch closely.