Candikaye's Creamy Chicken Noodle Soup

So yet again I have tweaked a recipe and have made to delicious to mine and my family's liking, however Sheyden is currently not home but I believe he will enjoy the leftovers just as much as he will whenever I make it again in the future.  He doesn't turn down food a whole lot, especially when I'm cooking; one because I'm his wife and two because he really does love my cooking! HAHA! 

I even had a special helper with me tonight.  Graison was interested in my chopping of carrots, celery and onion and decided he wanted to add it to the pot. Also, he is just like his mama and loves to pull faces when smiling for the camera! 

And so to my recipe!

Candikaye's Creamy Chicken Noodle Soup

Ingredients

• 2 cups dry noodles
• 2-3 boneless skinless chicken breasts*
• 1 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/3 cups chopped carrots (3 carrots)
• 1 1/3 cups chopped celery (3 stalks)
• 3 cloves garlic, minced
• 2  chicken bouillon 
• 3 Tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 3 T butter
• 3 T flour
• 2 cups milk (I used non fat)
• 1 can cream of chicken soup
• 1-2 c each of frozen peas and corn
• (I did not have corn and wish I did)
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• Directions
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• Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain. 
• In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley,  and season with salt and pepper to taste. Add chicken breasts to a new pot and bring to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.  Add chicken water (stock) to veggie mixture. 

Heat 2 cups water and add all bouillon cubes; technically it should be 2 cubes for 2 cups but I wanted it concentrated because of the already boiled chicken stock.  Add broth to the stock and stir.

• Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream of chicken soup and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles, peas and corn. Serve warm with fresh bread or crackers if desired. 
• *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.