Creamy Chicken Noodle Soup

cookingclassy.com

Nathalie Gratton

2 cups dry medium egg noodles

1 lb boneless skinless chicken breasts*

1 ½ Tbsp olive oil

1 ½ cups chopped yellow onion (1 medium)

1 ⅓ cups chopped carrots (3 carrots)

1 ⅓ cups chopped celery (3 stalks)

3 cloves garlic , minced

2 (14.5 oz) cans low-sodium chicken broth

3 Tbsp chopped fresh parsley

2 bay leaves

Salt and freshly ground black pepper , to taste

¼ cup butter

¼ cup + 2 Tbsp all-purpose flour

2 ½ cups milk (I used 1%)

⅓ cup heavy cream

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