creamy chicken noodle soup...

This creamy soup is an ultimate comfort food.

The addition of a simple homemade white sauce brings it to another level of deliciousness, perfect for warming you up on a fall day.  Eat it with fresh rolls or some crusty french bread to sop up the broth, and you will be one happy camper!

Creamy Chicken Noodle Soup

(inspired by Real Mom Kitchen)

Main Ingredients:

1-2 Tablespoons olive oil

1 Tablespoon minced garlic

1/2 onion, chopped

24-30 baby carrots, sliced (or 2-3 large carrots)

2 stalks celery, chopped

1 32 oz. carton fat free, low sodium chicken broth

4 cups water

1/2 teaspoon dried sage

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon onion powder

2 cups cooked, shredded chicken

2 cups uncooked noodles

Salt & pepper to taste

Fresh parsley (optional)

Cream Sauce:

1/3 cup butter

1/2 cup flour

2 cups milk

1/2 teaspoon lemon juice

In a soup or stock pot, heat oil and saute garlic 1 minute.  Add onion, carrot, and celery and saute until onions begin to become translucent.  Pour in chicken broth and water, then add dried herbs.  Heat broth to boiling and add shredded chicken and pasta.   Boil until the pasta is cooked (check the package directions), then reduce heat to a simmer.

In another pan, melt butter.  Stir in flour and cook for a few moments, until the flour is incorporated and the mixture is golden.  Stir constantly to prevent scorching!  Slowly stir in milk a little at a time.  Keep stirring!  Add the lemon juice.  As it warms, the sauce will thicken.  Once it's good and thick, just stir your cream sauce into your simmering soup.  Add salt and pepper to taste.  (We liked it with a good amount of pepper.)  Serve topped with fresh parsley.

The ingredients can easily be doubled to make a large batch to feed a crowd!