Creamy Chicken Noodle Soup

I never made a CREAMY Chicken Noodle Soup. I don't know why I didn't make this sooner because I couldn't believe how delicious it was!! It's hearty and filling and a perfect Winter's night meal!! (*NOTE: I put most of the cooked carrots, celery and onion in a blender and blended until creamy and then returned the blended mixture to the pot BEFORE adding the roux to the soup. You can do the same, or leave the vegetables intact.*)

 Ingredients Needed: (for about 6 servings)

• 1 cup dry medium egg noodles
• 1 lb boneless skinless chicken breasts*
• 1 1/2 Tbsp coconut 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
• 32 oz low-sodium chicken broth
• 3 Tbsp chopped fresh parsley
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1/4 cup butter
• 1/4 cup + 2 Tbsp all-purpose flour
• 2 1/2 cups milk (I used 2%)
• 1/3 cup low-fat heavy cream
• Shredded cheddar cheese (optional)

How to Make It:

• 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 coconut 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, bay leaves and season with salt and pepper to taste.
•  Add chicken breasts and bring soup 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.
• 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 and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.
• Sprinkle a little shredded cheddar cheese on top of soup in your plate (if desired).
• Serve warm with fresh bread, crackers or croutons if desired.
• *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.