2lbs skinless/boneless chicken breasts, diced
1 pkg frozen carrots
½ pkg frozen peas
4 stalks celery, diced finely
1 med onion, diced
1 T minced garlic
2 T olive oil
2 T parsley
2 bay leaves
salt and pepper to taste (I used Lawry's seasoned salt)
4 c chicken broth
2 c Half n' Half (or heavy cream)
2 T butter
2 T flour
1 pkg medium egg noodles, cooked to pkg directions
In a soup pot, sauté the carrots, peas, celery, onion and garlic in olive oil. Once everything has a softer texture (5 mins or so), add parsley, bay leaves, salt, pepper and chicken broth. Bring to a boil and carefully add chicken pieces. Cook on medium-high heat for 15-20 mins while you cook the noodles.
When noodles are al dente, drain and rinse with cold water to stop cooking process.
When noodles are al dente, drain and rinse with cold water to stop cooking process.
In a small sauce pan, melt butter and add flour, whisking quickly to create a roux. Simmer for 3-4 minutes, whisking rapidly so it doesn't burn. Add cream slowly to the roux and whisk well. Pull from heat and add to chicken soup, stirring well. Heat completely and simmer for 5-10 minutes. Remove bay leaves and serve over cooked egg noodles.
Store leftovers separately, otherwise noodles with absorb the liquid and make them mushy.
