Creamy Chicken Noodle Soup

Today's recipe is not the right one for my friends in India who are suffering from scorching heat currently. I feel guilty when I talk to my parents over phone while they complain about the hot and humid weather over there and here in San Diego, I am wearing a jacket. Unlike last year we are fortunate here in San Diego that warm days haven't started yet. It's raining every alternate week and for last few weeks, temperature is under 70 F. So it's perfect for a warm bowl of comforting soup. Actually I don't need any specific weather to make soup. Whether it is summer or winter, a bowl of soup can bring smile on the face of my seven years old always.

On regular days I don't get time to prepare something special for him. But on that day I had freshly made chicken stock and left-over veggies were there in my refrigerator. So thought of making Chicken Noodle Soup. When I asked my son about which one he will prefer between Regular Chicken Noodle Soup and Creamy Chicken Noodle Soup, he opted for the second one, as we generally have the regular one more often. 

Chicken Noodle Soup is perfect one-pot meal, packed with chicken, noodles and veggies and so easy to prepare. It takes around only 15 minutes from start to finish and the end result is a pot of warm, hearty and very delicious soup. It will warm the cold nights in no time and surely will bring smiles to your kids. The recipe is adopted from "cooking classy" . 

Recipe of Creamy Chicken Noodles Soup : for a big pot 

Ingredients : 

Egg Noodles : 2 cups

Boneless skinless chicken breasts : 1 lb , cut into thin slices. 

Olive oil : 2 tbsp

Chopped carrot : 1 cup

Chopped celery : 1 cup 

Chopped yellow onion : 1 cup 

Chopped sweet potato ( optional ) : 1/2 cup 

Minced garlic : 1 tbsp

Chicken stock / chicken broth ( fresh or canned ) : 2 cups 

Dried parsley : 1 pinch 

Bay leaves : 2 

Salt : to taste 

Freshly ground black pepper : to taste 

Butter : 2 tbsp

All purpose flour : 1/4 cup

Milk : 2 cups

Heavy cream : 1/2 cup 

Method :

1. Cook the noodles as per package directions. Drain and set aside. 

2. In a large pot, heat olive oil over medium heat. Add onion, carrot, celery and sweet potato and saute for couple of minutes. Add garlic and stir it. Add chicken broth, parsley, bay leaves. 

3. Add chicken breast and bring soup to a boil over medium-high heat. Add salt and pepper. Reduce the heat , Cover it with lid and let it cook. 

4. Once chicken breast is cooked, remove it from the soup and shred it into bite size pieces. 

5. Take a pan and heat it up. Once butter melts add the flour and stir constantly. Add milk and stir it to break the lumps. Add cream and whisk it. 

6. Now pour the milk mixture into the soup mixture. Add the shredded chicken and cooked noodles to the soup. Stir it to mix. 

7. Serve warm with bread or crackers. 

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