Serves 1
Directions
- 1Melt one stick of butter in a Dutch oven.
- 2Add the diced onion, chopped celery, chopped carrots, and diced sweet potatoes into the Dutch oven.
- 3Sauté the vegetables for a while.
- 4Add two minced cloves of garlic to the vegetables.
- 5Season with one tablespoon of Britscookin Garlic & Herb Blend.
- 6Sprinkle in a quarter cup of flour and cook for a few more minutes to get rid of the raw flour taste.
- 7Gradually add in six cups of chicken bone broth.
- 8Add about 1.5 pounds of chicken breast and two bay leaves into the pot.
- 9Bring the mixture to a boil and let the chicken cook for about 10 to 15 minutes.
- 10Remove the cooked chicken from the pot and chop or shred it.
- 11Return the chopped/shredded chicken to the pot.
- 12Pour in two cups of heavy whipping cream.
- 13Let the soup simmer until it starts to thicken.
- 14Add about two cups of egg noodles and cook until they are tender.
- 15Cut the heat, add fresh ground black pepper and chopped parsley, then stir.
- 16Serve the creamy chicken noodle soup hot.
Ingredients
- 1 stick butter
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 sweet potato, diced
- 2 cloves garlic, minced
- 1 tablespoon Britscookin Garlic & Herb Blend
- 0.25 cup flour
- 6 cups chicken bone broth
- 1.5 lbs chicken breast
- 2 bay leaves
- 2 cups heavy whipping cream
- 2 cups egg noodles
- salt
- fresh ground black pepper
- chopped parsley
Equipment
Dutch ovenwooden spoontongsbowl
Tips
- If you’re planning to have leftovers, you can either cook the noodles separately and add them in when serving, or just stir in a little extra broth the next day to thin it out as the noodles will soak up a lot of the broth.
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