Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Cook time: 60 min
Yield: 6 servings
Ingredients: 1 stick butter; 1 whole onion; 2 stalks celery stalks; 2 whole carrots; 1 whole sweet potato; 2 cloves garlic; 1 tbsp Britscookin Garlic & Herb; 0.25 cup flour; 6 cups chicken bone broth; 1.5 lbs chicken breast; 2 leaves bay leaves; 2 cups heavy whipping cream; 2 cups egg noodles; 0 salt; 0 black pepper; 0 parsley

Cozy, creamy, and one of y’all’s favorites from last year!

By @britscookin

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

1 stick butter
1 whole onion
2 stalks celery stalks
2 whole carrots
1 whole sweet potato
2 cloves garlic
1 tbsp Britscookin Garlic & Herb
0.25 cup flour
6 cups chicken bone broth
1.5 lbs chicken breast
2 leaves bay leaves
2 cups heavy whipping cream
2 cups egg noodles
0 salt
0 black pepper
0 parsley

Instructions

Melt butter in a Dutch oven. Sauté onion, celery, carrots, and sweet potato until soft.
Add garlic and Britscookin Garlic & Herb; cook 2 minutes. Stir in flour and cook a few minutes more.
Gradually whisk in broth. Add chicken and bay leaves. Bring to a boil and cook chicken 10–15 minutes. Remove, shred, and return to pot.
Stir in cream; let simmer to thicken. Add noodles and cook until tender.
Season with salt & pepper, garnish with parsley, and serve hot.
As the soup sits, the noodles will soak up a lot of the broth. If you’re planning to have leftovers, you can either cook the noodles separately and add them in when serving, or just stir in a little extra broth the next day to thin it out!