Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
  • 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
  1. 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
  2. Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
  3. 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
  4. 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
  5. Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
  6. Serve soup in bowls and top with thyme leaves

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