Creamy Chicken Noodle Soup

By á-173738

Ingredients

• 4 boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 2 tsp olive oil
• 1 onion, chopped
• 4 ribs of celery, chopped
• 4 carrots, chopped
• 8 cups chicken broth
• 1 pkg egg noodles
• 1 cup whipping cream
• 1 cup mushrooms, sliced (optional)

Preparation

Step 1

Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and sprinkle with kosher salt, pepper, thyme and rosemary. Cook for 20 minutes and then set aside to cool. Cut chicken into chunks.

In a large stockpot over medium heat sauté onion, celery, and carrots in olive oil until tender. Add in broth and chicken. Simmer for 20 minutes. Add egg noodles and cook for 15 minutes more. When egg noodles are cooked through and are al dente and whipping cream and mushrooms. Reduce heat to low and simmer. Do not boil. Allow to thicken and serve.