Creamy Chicken Noodle Soup
2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts*
1 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
3 Tbsp chopped fresh parsley
2 bay leaves
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 (I used 1%)
1/3 cup heavy cream
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