Chicken & Noodle Soup
Author: 
Recipe type: Entree
 
Ingredients
  • 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
Instructions
  1. Make the noodles in boiling water according to package directions, drain, and set aside
  2. Chop celery, carrots, onion, and parsley
  3. Sauté celery, carrots, and onion in olive oil until tender
  4. Add in garlic and sauté another minute
  5. Add in chicken broth, parsley, and bay leaves
  6. Add a pinch of salt and pepper
  7. Add in the chicken and bring the soup to a boil
  8. Once boiling, reduce the heat to medium, cover, and cook for 10-15 minutes until chicken is cooked through
  9. Take the chicken out and shred it
  10. Take bay leaves out of the soup
  11. In a separate saucepan, melt the butter on medium heat
  12. Add in the flour, whisking constantly for 1.5 min
  13. Whisk in the milk slowly until all the lumps are gone
  14. Add in the heavy cream while whisking and bring the mixture to a boil, stirring the whole time
  15. Add milk mixture to soup
  16. Add in the chicken and noodles
Recipe by Seeing Sunshine at https://seeingsunshine.com/2016/03/11/chicken-noodle-soup/