Creamy Chicken Noodle Soup

Ingredients

• Chicken

  Chunk, in Water - Kroger

  4 cup or 1.14kg

• Celery

  raw

  2 cup chopped or 202g

• Carrots

  raw

  2 cup chopped or 256g

• Sweet onion

  raw

  1 onion or 331g

• Olive oil

  3 tbsp or 41g

• Poultry seasoning

  2 tsp or 3g

• Chicken broth

  canned, reduced sodium

  10 cup or 2.4kg

• Heavy whipping cream

  2 cup, whipped or 240g

• Egg noodles

  dry, enriched

  12 oz or 340g

• Cornstarch

  ⅓ cup or 43g

• Water

  ¼ cup or 59g

Directions

1. Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion poultry seasoning, and salt. Saute until the vegetables are tender, about 5-10 minutes.
2. Pour 8 cups of the broth and heavy cream into the vegetables, then add the noodles and chicken and submerge them in the liquid. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 8-10 minutes or until the noodles are al dente.
3. While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.
4. Pour the cornstarch mixture into the soup slowly while stirring continuously. Once it is all combined, let it simmer an additional 2-3 minutes or until it starts to thicken. Stir in additional broth if you want the soup to be thinner.(see notes)
5. Garnish with fresh parsley if desired. Serve hot!
6. Source: easyfamilyrecipes.com/creamy-chicken-noodle-soup/#What_to_Serve_with_Creamy_Chicken_Noodle_Soup