Chicken & Noodle Soup
Author: Tiffany
Recipe type: Entree
- 4-6 chicken breast tenderloins
- 4 cups egg noodles
- 1½ Tbsp olive oil
- 1½ cups yellow onion, chopped
- 1⅓ cups baby carrots, chopped
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 2 14.5 oz cans low-sodium chicken broth
- 3 Tbs parsley, chopped
- 2 bay leaves
- ¼ cup butter
- ¼ cup + 2 Tbs flour
- 2½ cups milk
- ⅓ cup heavy cream
- Make the noodles in boiling water according to package directions, drain, and set aside
- Chop celery, carrots, onion, and parsley
- Sauté celery, carrots, and onion in olive oil until tender
- Add in garlic and sauté another minute
- Add in chicken broth, parsley, and bay leaves
- Add a pinch of salt and pepper
- Add in the chicken and bring the soup to a boil
- Once boiling, reduce the heat to medium, cover, and cook for 10-15 minutes until chicken is cooked through
- Take the chicken out and shred it
- Take bay leaves out of the soup
- In a separate saucepan, melt the butter on medium heat
- Add in the flour, whisking constantly for 1.5 min
- Whisk in the milk slowly until all the lumps are gone
- Add in the heavy cream while whisking and bring the mixture to a boil, stirring the whole time
- Add milk mixture to soup
- Add in the chicken and noodles
Recipe by Seeing Sunshine at https://seeingsunshine.com/2016/03/11/chicken-noodle-soup/
3.5.3208