When I tell you that I have been living off of this soup, I am not exaggerating. It makes enough to feed a large family, and Aaron doesn’t really eat chicken or carrots, and Parker hasn’t mastered a spoon yet, so it’s basically soup for me :)

It’s pretty simple as far as recipes go, and it’s so hearty and just cozy as we’re starting to have more of these cold days. I originally got the recipe off of Cooking Classy, and it’s just so good I had to share!

Ingredients

2 cups dry medium egg noodles

1 pound cooked chicken breasts, shredded

1 1/2 tbsp olive oil

1 medium chopped yellow onion

3 peeled and chopped carrots

3 chopped celery stalks

3 cloves garlic

14.5 oz chicken broth

2 tbsp parsley

salt & pepper to taste

1/4 cup butter

1/4 cup flour

1 1/2 cups milk

1/3 cup heavy cream

Instructions

Prepare noodles according to package instructions
Cook and shred your chicken
IN large pit, heat olive oil over medium hear
Add onion, carrot, and celery, saute until tender (about 3-4 min). Add garlic and saute 1 min longer
Add chicken broth, parsley, salt, and pepper. Add chicken and bring soup to a boil, then reduce heat and simmer
In medium saucepan, melt butter, add flour and cook for 1 1/2 minutes. While whisking, slowly add milk to create roux. Add cream and bring mixture to boil
Add cream mixture to soup and stir.
Serve!