Creamy Chicken Noodle Soup

Ingredients

• 4 cups shredded chicken ((about 1 rotisserie chicken pulled))
• 2 cups celery (chopped)
• 2 cups carrots (chopped)
• 1 yellow onion (chopped (medium-large))
• 3 tablespoon olive oil
• 2 teaspoon poultry seasoning
• 10 cups chicken broth (plus up to 2 more cups)
• 2 cups heavy cream
• 12 ounces wide egg noodles ((1 package) uncooked)
• 1/3 cup cornstarch
• 1/4 cup water

Instructions

1. 1

   Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion poultry seasoning, and salt. Sauté until the vegetables are tender, about 5-10 minutes.

2. 2

   Pour 8 cups of the broth and heavy cream into the vegetables, then add the noodles and chicken and submerge them in the liquid. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 8-10 minutes or until the noodles are al dente.

3. 3

   While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.

4. 4

   Pour the cornstarch mixture into the soup slowly while stirring continuously. Once it is all combined, let it simmer an additional 2-3 minutes or until it starts to thicken. Stir in additional broth if you want the soup to be thinner.(see notes)

5. 5

   Garnish with fresh parsley if desired. Serve hot!