Creamy Chicken Noodle and Vegetable Soup

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 cup Carrot
  • 1 cup Celery
  • 2 cloves Garlic, small
  • 1 Onion, small
  • 1 Parsley, fresh
  • 3/4 cup Peas, frozen

• Canned Goods

  • 6 cups Chicken broth

• Pasta & Grains

  • 1 cup Pasta, dry

• Baking & Spices

  • 1/4 cup Flour
  • 1 Dash Nutmeg
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 5 tbsp Butter
  • 2 cups Milk

Found on sweetandsavourypursuits.com

Description

Directions

• Heat butter and olive oil in a large pot.
• Add onion, celery and carrot and cook stirring for about 3 minutes, add garlic and cook for one more minute.
• Add salt, pepper and dried oregano or thyme.
• Add chicken broth and bring to a boil.
• When soup is boiling add uncooked noodles and cook for approximately 8 minutes.
• Meanwhile in a small saucepan, over medium heat, melt butter and add flour, stir the mixture constantly for about 3 minutes.
• Slowly add the milk to the flour and butter mixture, whisking constantly until the milk comes to a boil.
• Pour the creamy milky mixture into the soup, stir, reduce heat and simmer until slightly thickened, about 2 minutes.
• Stir in the shredded chicken and peas and simmer for 1 more minute.
• Adjust seasoning, add a dash of freshly grated nutmeg and a sprinkling of chopped parsley if desired.
• Serve.