Creamy Chicken Noodle Soup

A comforting and creamy chicken noodle soup perfect for rainy days, featuring flavorful veggies and tender chicken.

By @britscookin

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 1 stick Challenge butter
• 1 small onion diced
• 2 stalks celery chopped
• 2 whole carrots chopped
• 1 small sweet potato diced
• 2 cloves garlic minced
• 1 tbsp Brits Cooking Garlic & Herb
• 0.25 cup flour
• 6 cups chicken bone broth
• 1.5 lbs chicken breast
• 2 whole bay leaves
• 2 cups heavy whipping cream
• 2 cups egg noodles
• 0 to taste salt
• 0 to taste black pepper
• 0 parsley chopped

Instructions

1. Melt 1 stick of Challenge butter in a Dutch oven over medium heat.
2. Add diced onion, chopped celery, chopped carrots, and diced sweet potato. Sauté until soft, about 10 minutes.
3. Add minced garlic and 1 tablespoon of Brits Cooking Garlic & Herb seasoning to the vegetables. Cook for 2 minutes.
4. Sprinkle 1/4 cup of flour over the mixture and cook for a few minutes to remove the raw flour taste.
5. Gradually whisk in 6 cups of chicken bone broth to the mixture.
6. Add 1.5 lbs of chicken breast and 2 bay leaves to the broth. Bring to a boil and cook the chicken for about 10-15 minutes.
7. Remove the chicken, chop or shred it, and return it to the pot. Stir in 2 cups of heavy whipping cream and let it simmer.
8. Add a handful of egg noodles to the soup and cook until they are tender.
9. Once noodles are tender, cut the heat. Season the soup with salt and freshly ground black pepper to taste. Garnish with chopped parsley.