Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serves: 6-8 depending on bowl size

Ingredients:

1 lb. cooked boneless, skinless chicken, cut into bit size pieces

12 cups chicken broth

1 pkg. home-style egg noodles (you can find this in the freezer section)

2 tsp. dried parsley

2 dried bay leaves

1/2 tsp. dried thyme

1 tsp. black pepper

2 C. chopped onion

2 C. chopped celery

2 C. chopped carrots

2 C. heavy cream, half and half or milk

1 stick of butter

1/2 C. flour

1/2 C. sherry (optional)

What to do:

In a large stock pot bring the chicken broth to a boil, once that comes to a boil add noodles, parsley, bay leaves, thyme, pepper, onion, celery, and carrots; let simmer for 20 minutes. Make sure to stir often so the noodles don’t stick to the bottom of the pot.

In a separate skillet on medium high heat melt butter then add your flour and cook for 1-2 minutes, set aside. Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture, cook and stir until thickened, about 2-3 minutes. Next add the chicken and sherry (if using). Stir to incorporate and heat through.

Christina’s Notes:

If you want your soup to be thicker then add more flour to the butter mixture.