CREAMY CHICKEN NOODLE SOUP

         PREP TIME: 13 MINUTES COOK TIME: 32 MINUTES TOTAL TIME: 45 MINUTES

INGREDIENTS:

• 1 tbsp. unsalted butter
• 3 carrots, cut into cubes
• 3 stalks celery, cut in half lengthwise and sliced
• 1 small onion, diced
• 8 c. l0w-sodium chicken broth
• 2 c. water
• 1/2 tsp. kosher sea salt
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1/4 tsp. paprika
• 1/4 tsp. dried parsley
• 1/4 tsp. thyme
• 1 (12 oz.) bag Reames Frozen Egg Noodles
• 3 tbsp. unsalted butter
• 1/4 c. all-purpose flour
• 1 c. whole milk
• 1/2 c. heavy cream
• 4 boneless skinless chicken thighs fully cooked and shredded OR 2 cups rotisserie chicken, shredded

 DIRECTIONS:

1. In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.
2. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot.
3. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.