Categories: Soup

Ingredients

• 2 tbsp. butter
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped carrot
• 4 garlic cloves, minced
• 4 chicken breasts
• 4 cups chicken broth
• 3 cups half-and-half
• 1 tsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 6 oz. egg noodles
• Garnish: chopped fresh parsley

Directions

1. In a large Dutch oven, melt butter over medium heat. Add onion, celery and carrot; cook until softened, 5-7 minutes. Add garlic; cook for 30 seconds.

2. Push veggies to sides of pot and add chicken; cook until browned, about 3 minutes per side. Add broth, half-and-half, poultry seasoning, salt and pepper. Add egg noodles; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Remove chicken, and transfer to a cutting board. Chop chicken and return to soup. Garnish with parsley. Serve immediately.

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