Creamy Homestyle Chicken Noodle Soup
INGREDIENTS
6 tablespoons Maple Hill Unsalted Butter
1 small yellow onion, chopped
5 cloves garlic, minced
1 cup celery, chopped
1 cup carrots, chopped
1/3 cup flour
1 tsp dried thyme
2 tablespoons fresh sage, minced
8 cups chicken broth
1 bay leaf
1 parmesan rind
1 pound chicken breast
2 cups egg noodles
½ cup Maple Hill Whole Milk
½ cup heavy cream
¼ cup parmesan cheese, grated
¼ cup chopped parsley, for topping
PREPARATION
Instructions:
Melt the butter in a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Season with salt and pepper. Cook for 5 minutes, stirring occasionally. Stir in the flour, thyme, and sage. Cook another 5 minutes.
Pour in the broth and bring to a boil over high heat. Stir in the chicken, bay leaf, and a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. Remove the bay leaf.
Shred the chicken with two forks or a hand mixer and add back to the pot. Taste and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook for 6-8 minutes, until soft. Stir in the milk, cream, parmesan, and parsley.
Serve with crusty bread and butter. Enjoy!