Creamy Chicken Noodle Soup

Ingrédients

1 tbsp olive oil

1 white onion, chopped

2-3 sticks celery, chopped

2-3 large carrots, chopped

1 tbsp butter

3 cloves garlic, minced or jarred

1/4 cup flour

4 cups chicken broth

1 cup half n half

Kinders buttery steakhouse seasoning

Italian seasoning

Salt & pepper

Chicken breasts, shredded or cubed

2 cups egg noodles, I use “No Yolk, Dumpling”

Instructions

Add olive oil to pot. Saute onion, celery and carrots for about 7 minutes, add butter while vegetables are sautéing. Add garlic and saute for 30 seconds.

When finished sautéing, stir in flour with your vegetables for 1 minute. Pour in chicken broth and stir continuously until flour dissolves. Once dissolved pour in your half n half and season with buttery steakhouse seasoning, Italian seasoning, salt and pepper.

Add in chicken and bring to a rolling boil, then cook an additional 5 minutes. Add your egg noodles, reduce to medium heat and put lid on with a little crack to let steam out. Let cook for 10 minutes, stirring once half way through cook time.

Serve into individual bowls and garnish with parsley.

Notes

5/5!