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