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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is a warm and hearty meal that’s perfect for chilly days or when you need a little comfort food.
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Equipment

  • - Cutting board
  • - Knife
  • - Large pot or Dutch oven
  • - Wooden spoon or ladle
  • Measuring cups and spoons

Ingredients
  

  • - 2 tbsp butter
  • - 1 small onion diced
  • - 2 carrots peeled and diced
  • - 2 celery stalks diced
  • - 2 cloves garlic minced
  • - 1/4 cup all-purpose flour
  • - 6 cups chicken broth
  • - 2 cups cooked shredded chicken
  • - 2 cups egg noodles
  • - 1 cup heavy cream
  • - 1/2 tsp dried thyme
  • - 1/4 tsp dried rosemary
  • - Salt and pepper to taste
  • - 2 tbsp fresh parsley chopped (optional, for garnish)

Instructions
 

  • **Sauté the Vegetables:** In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute.
  • **Make the Roux:** Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
  • **Add the Broth:** Gradually whisk in the chicken broth, making sure there are no lumps. Bring to a simmer.
  • **Cook the Noodles:** Add the egg noodles, thyme, and rosemary to the pot. Simmer for 8-10 minutes until the noodles are tender.
  • **Add Chicken and Cream:** Stir in the shredded chicken and heavy cream. Let the soup heat through for 3-5 minutes. Season with salt and pepper to taste.
  • **Garnish and Serve:** Remove from heat and garnish with fresh parsley if desired. Serve hot with bread or crackers.