Now that the weather has finally taken a turn to actually feel like fall, I get to share my favorite soup recipes. My daughters absolutely love this recipe and it’s one of their favorite comfort foods. It’s easy to make and extremely delicious!
- 2 Cups Dry Medium Egg Noodles
- 1-1.5 Lbs Chicken Breast Tenderloins
- 1 1/2 TBSP Olive Oil
- 1 1/2 Cups Chopped Yellow Onion
- 1 1/3 Cups Chopped Celery
- 1 1/3 Cups Chopped Carrots
- 3 Garlic Cloves, Minced
- 3 Cans Chicken Broth (6 Cups)
- 3 TBSP Parsley
- 2 Bay Leaves
- Salt and Pepper to taste
- 1/4 Cup of butter
- 6 TBSP All-Purpose Flour
- 2 1/2 Cups Milk
- 1/3 Cup Heavy Cream
Prepare noodles according to the directions on the package. Drain and set aside
In a large pot, head the olive oil over medium heat. Add onion, carrots, and celery and sauté until tender, about 3-4 minutes, then add garlic and sauté 1 minute longer. Add chicken broth, parsley, bay leaves, and season with salt and pepper. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 15-20 minutes. Remove chicken and allow to rest, then shred unto small bite sized pieces.
Melt butter in a medium saucepan over medium heat, add flour and cook, whisking constantly, 1 1/2 minutes. While whisking slowly add milk and whisk vigorously to smooth lumps. Once smooth, whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup and return chicken and noodles into the soup. Cook all ingredients on medium for roughly 5 minutes. Serve with warm bread.