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Creamy Chicken Noodle Soup
Ingredients
- 2 Bag- Medium Egg Noodles
- 1/4- Diced Onion
- 1 Cup- Thinly Chopped Carrots
- 1 Cup- Thinly Chopped Celery
- 3- Minced Garlic Cloves
- 3/4 Tsp- Salt
- 3/4 Tsp- Pepper
- 1/2 Tsp- Dried Crushed Basil
- 1/2 Tsp- Dried Crushed Parsley
- 2 Cups- Vegetable Broth
- 1 1/2 Cups- Half & Half
- 1 1/2 Cups- Milk
- 2 Cups- Chopped Chicken (raw or cooked)
- 1/2 Cup- Parmesan
- Butter and Olive Oil to sauté veggies
Directions
- Cook the egg noodles.
- At medium heat melt the butter and Olive Oil. Sauté the onion, carrots, celery, raw chicken chunks (if your starting with raw chicken) and garlic cloves, salt, basil, parsley, and pepper in a medium sized pot.
- Once the carrots are tender, and the celery and onion have become transparent, add 2 cups of vegetable broth, half & half, and milk, raise the heat to medium high and bring the soup to a boil.
- When the soup comes to a boil lower the temperature to medium, add the Parmesan and cooked chicken (if your chicken is already cooked).
- Lower the heat to medium low and let simmer until you are ready to eat. Then add the egg noodles to the soup and serve.
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