CREAMY CHICKEN NOODLE SOUP RECIPE

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INGREDIENTS
1 tbsp unsalted butter
3 carrots - cut into cubes
3 stalks celery - cut in half lengthwise and sliced
1 small onion - diced
8 cup low-sodium chicken broth
2 cup of 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 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
4 boneless skinless chicken thighs - cooked and shredded, r4OR 2 cups rotisserie chicken, shredded

INSTRUCTIONS
In a large stockpot 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.
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 smooth paste forms. Carefully whisk mixture into the large pot.
Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.

Notes
- You can swap out frozen egg noodles for 12 oz. of your favorite pasta. Reduce cook time by 10 minutes.
- Corn, peas, and mushrooms all make great additions to this soup.
NUTRITION
Serving: 6g | Calories: 345kcal | Carbohydrates: 16g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 424mg | Potassium: 700mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5844IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg
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