Creamy chicken soup

 

Ingredients

• 1 tbsp unsalted butter
• 3 carrots cut into cubes
• 3 stalks celery cut in half lengthwise and sliced
• 1 small onion diced
• 8 cup low-sodium chicken broth
• 2 cup water
• 1/2 tsp seasoning salt
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp paprika
• Handful of fresh parsley
• 1/4 tsp thyme
• 1 (12 oz) bag or box Dilanti Noodles
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 boneless skinless chicken thighs cooked and shredded, or 2 cups rotisserie chicken, shredded

Instructions

• In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the noodles. Boil for 15 minutes.
  
• Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
  
• Add shredded chicken and continue cooking for 5 minutes. Remove from heat once noodles are tender. Sprinkle with freshly chopped parsley, if desired.
• And go to it because it’s delicious.