Creamy Chicken Noodle Soup

Ingredients

• 2 tbsps Butter

• 2 stalks Celery (diced)

• 2 Carrot (medium, diced)

• 1/2 Yellow Onion (large, chopped)

• 2 ozs Unbleached All Purpose Flour

• 4 cups Chicken Broth (plus more as needed)

• 1 lb Chicken Breast

• 1/4 tsp Thyme (fresh)

• 1 cup Cream, Half & Half

• 2 cups Egg Noodles

Directions

1. Add the butter to a large pot over medium-high heat. Once melted, add the celery, carrots, and onions. Cook for five to seven minutes.

2. Add the flour and cook for one more minute, stirring.

3. Add the chicken broth and stir. Add the chicken breast, thyme, and cream. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.

4. Stir in the noodles, cover, and cook for an additional six to eight minutes, or until the pasta is just al dente and the chicken is cooked through.

5. Remove the chicken, chop in bite sizes, then add it back. Adjust consistency with more broth as needed. Enjoy!
   
   

Notes

• Leftovers: Best enjoyed immediately. Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is equal to approximately two cups.

• More Flavor: Add garlic, salt and pepper.

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Nutrition Facts

Makes 4 Servings

Nutrients per serving: Calories: 426 | Protein: 34 grams | Fiber: 3 grams | Carbohydrates: 33 grams | Fat: 17 grams | Sugar: 7 grams