Creamy Chicken Noodle Soup

Ingredients 21

3 Tablespoons Olive Oil

2 Tablespoons Unsalted Butter

1.5 Cups Carrots Sliced 1/4-Inch Thick

1.5 Cups Celery Sliced 3/8-Inch Thick

1 Salt And Pepper

1 Onion, (Diced)

4 Teaspoons Garlic, (Minced)

0.33 Cups All-Purpose Flour

8 Cups Low Sodium Chicken Broth

1 Pound Chicken Tenderloin

2 Cups Wide Egg Noodles, Uncooked

Seasonings

1 Tablespoon Dried Parsley

1 Teaspoon Oregano

0.5 Teaspoons Dried Thyme

1 Granulated Chicken Bouillon

0.5 Teaspoons Red Pepper Flakes

1 Teaspoon Dried Basil

0.5 Teaspoons Dried Sage

0.5 Teaspoons Ground Cumin

To Finish

2 Cups Half And Half

2 Tablespoons Cornstarch

Instructions 9 steps

1 Season chicken with ½ teaspoon salt and ½ teaspoon pepper.
2 Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side.
3 Shred and remove chicken to a plate but leave the drippings.
4 Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
5 Add garlic and sauté for 30 seconds.
6 Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
7 Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes, stirring occasionally so the bottom doesn’t burn and replacing the lid.
8 Whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot.
9 Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don’t overcook noodles!).