Mom’s Creamy Chicken Noodle Soup

Directions

1. 1

   Bring a pot of generously salted water to a boil. Boil the egg noodles until very al dente (2 mins less than package directions), then drain and then set aside.

2. 2

   Meanwhile, in a large pot preheated over medium heat, add 2 Tbsp avocado oil and the chicken breasts. Sear the chicken for 6-8 mins per side (season with a generous sprinkle of salt and pepper on both sides) until the internal temp reaches 165F. Remove the chicken from the pot and set aside to cool. Turn off the heat and let the pot cool down for a few minutes before adding the veggies.

3. 3

   Turn the heat to medium and add the butter. Once melted, add the onions and celery and cook for 2-3 mins, stirring often, until they’re starting to become tender. Add the leeks and garlic and cook for another 2-3 mins, stirring often, until tender.

4. 4

   Add the flour and mix it with the veggies. Cook for 1 min while stirring, then start gradually adding the whole milk 1 cup at a time, stirring to fully incorporate it before adding more. Once all the milk has been added, continue cooking, while stirring often, until the soup starts to bubble and thicken (3-4 mins). Season with 2 tsp kosher salt and 1/2 tsp pepper.

5. 5

   Add the carrots and cook for 2-3 mins, stirring often, then add the chicken stock and thyme. Bring to a simmer over medium-high heat, then turn the heat down to medium and cook, stirring often, for 5-8 minutes until the carrots are almost tender but still have an al dente bite.