Chicken Pot Pie Soup

Ingredients

• 2 cups dry egg noodles
• 2 cups cooked chicken, shredded
• 2 (14.5 oz.) boxes low-sodium chicken broth
• 2 cups whole milk
• 3/4 cup heavy cream
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1 yellow onion, finely chopped
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup fresh parsley, finely chopped
• 5 tablespoons all-purpose flour
• 1 1/2 tablespoons sodium-free seasoning blend
• kosher salt and freshly ground pepper, to taste

Preparation

1. Bring a large pot of salted water to boil and cook egg noodles according to packaging directions. Drain and set aside.
2. Heat butter in a large stock pot over medium-high heat and sauté onion, celery and carrot until tender. 6-8 minutes. Season with salt and pepper.
3. Add garlic and cook for 1 minute, or until fragrant, then sprinkle flour evenly over mixture and cook, stirring frequently, for another 1-2 minutes.
4. While continuing to stir, pour in chicken broth, bay leaves, seasoning blend and bring to a boil.
5. Reduce heat to low and stir in milk and cream, then add in shredded chicken, corn, peas and egg noodles. Cook for another 12-15 minutes, adjusting seasoning as necessary.
6. Transfer soup to serving bowls and top with fresh parsley. Enjoy!