Creamy Chicken Noodle Soup

Ingredients

2 cups cooked shredded chicken
3 tablespoons unsalted butter
1 ½ cup chopped carrots, about 3 carrots
1 ½ cups chopped celery, about 3 ribs
1 small onion diced, about 1 cup
3 cloves garlic minced, about 3 teaspoons
1 tablespoon fresh thyme
1 tablespoon fresh parsley
3 tablespoons all-purpose flour
8 cups chicken broth
8 ounces wide egg noodles
2 cups heavy cream
Salt and pepper to taste

Directions

In a large stock pot over medium-high heat, melt 3 tablespoons unsalted butter and add 1 ½ cup chopped carrots, 1 ½ cups chopped celery, and 1 small onion diced,. Cook the vegetables, stirring occasionally until they are tender, about 5 minutes.

Add in 3 cloves garlic minced, 1 tablespoon fresh thyme, and 1 tablespoon fresh parsley, and cook another minute. Whisk 3 tablespoons all-purpose flour into the vegetables and butter to create a paste.

Slowly whisk in 8 cups chicken broth and 2 cups heavy cream to create a smooth, creamy soup base.

Add 8 ounces wide egg noodles. Salt and pepper to taste. Stir everything together and bring to a boil. Reduce the heat to low, cover, and cook until the noodles are al dente.

When the noodles are almost done, add in 2 cups cooked shredded chicken and cook until the noodles are done.
Serve fresh with additional seasoning for garnish.