Ingredients
2 boneless, skinless chicken breasts
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
8 oz egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
Directions
Season chicken breasts with salt and pepper, then cook in a large pot until golden brown. Remove and set aside.
Sauté carrots, celery, onion, and garlic in the same pot until tender.
Stir in flour and cook to create a roux. Slowly add chicken broth, stirring constantly.
Add chicken back to the pot and cook through. Stir in heavy cream.
Add egg noodles and cook until tender. Season with salt and pepper. Simmer until flavors meld.
Serve hot and enjoy this homemade creamy chicken noodle soup!
Nutrition Facts
Calories:
380
Fat:
20
Carbohydrates:
25
Protein:
24
Sodium:
900
Fiber:
2
Sugar:
4
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