CREAMY CHICKEN NOODLE SOUP

Chicken Noodle Soup has long been the frontrunner in comfort foods. Not only is it warm and delicious, but the ingredients have anti-inflammatory properties that can actually help ease the symptoms of a cold. Major win on all fronts, if you ask me!

This recipe goes above and beyond traditional chicken soup, by upgrading the plain chicken broth to a thicker, creamier broth that is DIVINE. We are in love with this recipe in my family! It is perfect for all ages! Serve with warm bread and your favorite salad on the side.Creamy Chicken Noodle Soup
Serves 4-5, adapted from Cooking Classy

Ingredients:

• 2 cups dry medium egg noodles
• 1 lb boneless skinless chicken breasts or tenderloins*
• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, diced
• 4 carrots, diced
• 4 stalks celery, diced
• 3 cloves garlic, minced
• 2 (14.5 oz) cans chicken broth or one 32 oz carton
• 3 Tbsp chopped fresh parsley or 1 T fresh rosemary
• 2 bay leaves
• 1 bouillon cube
• Juice from one lemon
• 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

*If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

Directions:

1. Rinse and cut all veggies. Set aside.
2. Prepare noodles according to directions listed on package, drain (but save 1 cup of pasta water) and set aside.
3. In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and sauté until tender, about 3 – 4 minutes, then add garlic and sauté 1 minute longer.
4. Add chicken broth, lemon juice, bay leaves, bouillon cube, and season with salt and pepper to taste.
5. Add chicken breasts and bring soup to a boil over medium-high heat.
6. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 – 15 minutes (cook time will vary depending on thickness of chicken breasts).
7. While chicken is cooking, 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 (it will take a lot of whisking to smooth since this is a lighter roux – lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Remove from heat and set aside.
8. Once the chicken is done cooking, remove from soup and place in a bowl. Also remove the bay leaves and discard. Return lid to pot.
9. Shred chicken and pour reserved pasta water over cooked noodles (then strain). Add both the shredded chicken and noodles to the soup along with the milk mixture, and fresh parsley or rosemary. Stir. (If the soup is too thick, add 1 cup of water and 1 extra bouillon cube or 1 cup of chicken broth and stir).
10. Serve warm with fresh bread!