- 1/4 cup unsalted butter
- 1 cup onion – finely chopped
- 1/2 cup celery – finely chopped
- 3/4 cup carrots – sliced into 1/2 inch rounds
- 1.5 tsp salt
- 1/4 cup all-purpose flour
- 4 garlic cloves – finely chopped
- 1/4 tsp paprika
- 3 chicken breasts torn into small pieces
- 8 cups chicken broth (use prepared broth, or make broth with the chicken breasts)
- 8 oz wide egg noodles
- 1/2 cup heavy whipping cream
- 1 Tbsp sherry vinegar
- 2 tsp fresh thyme leaves
- Melt butter in a large pot over medium high. Add onions, celery, carrots and 1/2 tsp of the salt. Cook stirring occasionally for about 5 minutes until the onions are translucent
- Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
- Add 6 cups of the chicken broth to the pot (reserve the 2 extra cups). Bring to a boil stirring occasionally Add egg noodles. Cook covered for about 10 minutes until the noodles are tender
- Reduce heat to medium low. Add chicken. You can add some of the reserved broth until the soup reaches the consistency desired. Cook for about a minute and remove from heat once the chicken is heated through
- Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
- Serve soup in bowls and top with thyme leaves
Recetas de Merci 
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