Creamy Chicken Noodle Soup

Ingredients

• 2 cups dry medium egg noodles
• 1 lb boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 1/3 cups chopped carrots
• 1 1/3 cups chopped celery
• 3 cloves garlic, minced
• 2 cans low-sodium chicken broth
• 3 Tbsp chopped fresh parsley
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1/4 cup butter
• 1/4 cup + 2 Tbsp all-purpose flour
• 2 1/2 cups milk
• 1/3 cup heavy cream

Directions

1. Cook the noodles using the package instructions, aiming to have them ready when the soup is almost done, then drain them.
2. Warm 1 1/2 Tbsp olive oil in a large pot over medium heat. Stir in the onion, carrot and celery, and cook until they begin to soften, about 3 – 4 minutes. Add the garlic and cook for 1 minute more.
3. Pour in the chicken broth, then add the parsley and bay leaves. Season with salt and pepper to taste. Add the chicken breasts and bring the soup to a boil over medium-high heat.
4. Turn the heat down to medium, cover the pot, and let the soup simmer until the chicken is cooked through, about 10 – 15 minutes longer, depending on how thick the breasts are. Take the chicken out of the pot and let it sit for 5 minutes, then pull it into small bite size pieces.
5. In a medium saucepan set over medium heat, melt the butter. Add the flour and cook for 1 1/2 minutes, stirring the whole time. Slowly pour in the milk while whisking, then keep whisking briskly to work out the lumps, since this lighter roux needs a little extra attention.
6. Whisk in the cream and bring the mixture to a boil, stirring constantly. Pour the milk mixture into the soup, then add the chicken back in along with the cooked noodles and stir. Serve warm with fresh bread or crackers if desired.
7. If the chicken breasts are thicker, cut them in half through the thickness so they cook more quickly and evenly.