Creamy Chicken Noodle Soup

Growing up we had an O’Charley’s restaurant in Paducah. They had a different soup every night and I was always excited when we had dinner on Chicken Harvest Soup Night – a creamy chicken noodle soup. I haven’t been to one in years, but I always hope to stumble upon a creamy chicken noodle soup recipe. I tried this one a few days ago and it was fantastic. The entire family loved it and we can’t wait for fall to make it again. (We tried it on the two cold days we had last week – 50s).
Main Ingredients:
1-2 Tablespoons olive oil
1 Tablespoon minced garlic
1/2 onion, chopped
24-30 baby carrots, sliced (or 2-3 large carrots)
2 stalks celery, chopped
1 32 oz. carton fat free, low sodium chicken broth
4 cups water
1/2 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
2 cups cooked, shredded chicken
2 cups uncooked noodles
Salt & pepper to taste
Fresh parsley (optional)
Cream Sauce:
1/3 cup butter
1/2 cup flour
2 cups milk
1/2 teaspoon lemon juice
In a soup or stock pot, heat oil and saute garlic 1 minute. Add onion, carrot, and celery and saute until onions begin to become translucent. Pour in chicken broth and water, then add dried herbs. Heat broth to boiling and add shredded chicken and pasta. Boil until the pasta is cooked (check the package directions), then reduce heat to a simmer.
In another pan, melt butter. Stir in flour and cook for a few moments, until the flour is incorporated and the mixture is golden. Stir constantly to prevent scorching! Slowly stir in milk a little at a time. Keep stirring! Add the lemon juice. As it warms, the sauce will thicken. Once it’s good and thick, just stir your cream sauce into your simmering soup. Add salt and pepper to taste. (We liked it with a good amount of pepper.) Serve topped with fresh parsley.