It is creamy, easy, loaded with veggies, and you don't have to defrost your chicken!. So try it out....and become awesome.
Creamy Chicken Noodle Soup
2 cups egg noodles (I just eye this one...I like mine a little more noodley)
1 lb boneless skinless chicken breast (I use 6-8 tenders, they cook faster)
1 1/2 Tbsp olive oil
1/2 cup chopped yellow onion
1 1/3 cups chopped carrots (3-4 carrots)
1 1/3 cups chopped celery (3-4 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans chicken broth
3 Tbsp parsley
2 bay leaves
Salt and 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 (or 1/2 cup if you want it really creamy or if you just use normal whipping cream)
Cook noodles, drain, and set aside
While noodles are cooking, in a large pot, heat 1 1/2 Tbsp olive oil over med heat. Add onion, carrot, celery and saute until tender. Then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves, and season with salt and pepper. Add chicken and bring soup to boil over med-high heat. Reduce to med heat, cover with lid and allow soup to cook until chicken is cooked through, about 10-15 minutes. Remove chicken and shred.
Melt butter in medium saucepan over med heat. Add flour and cook, stirring constantly about 1 1/2 minutes. Slowly add milk and whisk until all lumps are gone. Whisk in cream and bring mixture to a boil while still stirring constantly.
Pour noodles, milk mixture, and chicken into soup and stir.
Recipe Adaptation from: Cooking Classy