This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.
Ingredients :
1 tablespoon salted butter
1 onion diced
2 large carrots sliced
2 ribs celery sliced
4 cups chicken broth
1 teaspoon poultry seasoning
1 bay leaf
4 ounces spaghetti or linguine
1 cup heavy whipping cream
1 ½ tablespoons cornstarch
2 cups cooked chopped chicken
chopped fresh parsley for garnish, optional
Directions :
In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.
Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
While the soup is simmering, cook pasta al dente according to package directions. Drain well.
In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
Remove bay leaf, stir in pasta, season with salt and pepper to taste.
