I was in the mood for chicken noodle soup, a real comfort food. I must say this recipe is somewhat like chicken and dumplings, another comfort food of mine. So if you're in the mood for either one, this recipe will fill the need. Enjoy the comfort!
Creamy Chicken Noodle Soup
1/4 cup butter
2 cups chopped onion
2 cups shredded carrots
4 stalks celery, chopped
1 teaspoon minced garlic
Leaves from 5 sprigs fresh thyme
2 tablespoons fresh parsley, minced
1/2 teaspoon salt
1 teaspoons black pepper
1 bay leaf
12 cups low sodium chicken broth
1 package Reames Homestyle Egg Noodles (freezer section)
1/2 cup cream
4 tablespoons butter
1/4 cup flour
2 cups shredded cooked chicken
Heat olive oil in large stockpot. Add onions, carrots, celery, and garlic and cook 5 minutes over medium heat. Add thyme, parsley, salt, pepper, bay leaf and chicken broth. Simmer on low for 30 minutes. Stir often. Bring broth to a boil and add egg noodles. Reduce heat and simmer for 20 minutes. Stirring occasionally.
In small skillet, melt butter. Add flour and cook for 1 minute.
Add cream to noodle mixture followed by the flour mixture. Stir until thickened. Add chicken to heat. Serve.