Ingredients: |
Ingredients: 2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts*
2 tbsp. olive oil or butter
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic , minced
2 (14.5 oz.) cans low-sodium chicken broth
3 tbsp. chopped fresh parsley
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
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Directions: |
Directions:Prepare noodles according to directions listed on package and drain.
In a large pot, heat oil or butter over medium heat. Add onion, carrot, and celery and saute until tender, about 3 - 4 minutes, then add garlic and sauté 1 minute longer.
Add chicken broth, parsley, and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 20 minutes or longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then cut into small pieces.
Melt butter in a medium saucepan over medium heat, add flour, and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps. Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.
*If using thicker breasts, slice in half through-thickness of breasts so they cook faster and more evenly. |
This recipe for Creamy Chicken and Noodle Soup is from