Creamy Chicken Noodle Soup

Winter is here in #yyc and you know that means #soupseason! Soup Sunday’s has sort of been a new thing in our house this winter. We always plan a new soup to try each Sunday and its been off to a great start. This Creamy Chicken Noodle Soup has been on a to-do list of mine for quite some time now and I am excited to be able to share it with you all.

Ingredients

• 1 900ml Box Chicken Broth

• 2.5 Cups Egg Noodles

• 2 Chicken Breast

• 1 Cup Half & Half Cream

• 1 Cup chopped Celery

• 1 Cup chopped Carrots

• 1/4 Cup Flour

• 1/2 Large White Onion, chopped

• 2 Tbsp. Vegetable Oil

• 3 Cloves Garlic, minced

• 3 Bay Leaves

• 2-3 Tsp. Salt

• 2-3 Tsp. Pepper

• 1-2 Tsp. Garlic Powder

• 1 Tsp. Italian Seasoning

• 1 Tsp. Parsley

Directions

• In a large pot, saute the vegetables with the vegetable oil. Approximately 7-9 minutes or until the onions are translucent. Add in the garlic and continue cooking about 30 seconds.

• Add in the flour and cook about 1 minute. Add the chicken broth and mix until the flour is fully dissolved. Add the chicken, Italian seasoning & cream, turn the heat up and bring to a boil. Reduce the heat , partially cover with a lid and allow to simmer for at least 15 minutes.

• Add the egg noodles in, stir and allow to cook about 6-8 minutes. Stir occasionally.

• Confirm the chicken is fully cooked, and has reached at least 165F degrees. Remove chicken from the pot and cut into bite sized pieces/strips. Return the chicken to the soup pot.

• Season with bay leaves, parsley, salt, pepper and garlic powder. Allow to cook on low at least 8-10 minutes. Remove the bay leaves and serve.