Creamy Chicken Noodle Soup

- Melt one stick of salted butter in a pot on low to medium heat.

- Add in 1/2 of a chopped white onion and 2 stalks of chopped celery. Sauté 2-4 minutes until veggies soften. Add in 4 cloves of chopped garlic and stir for a few minutes.

- Add in 1/4 c. All Purpose flour. Whisk for 2-3 minutes until flour is cooked out.

- Add in 3 cups of chicken broth. Feel free to use reduced sodium if that is your preference.

- Continue to whisk for a few minutes to loosen up veggies. Add seasonings a little at a time. A little seasoned salt, a little chicken bouillon powder and taste broth mixture. Don’t over season! Also add in around 1 tsp of onion powder and garlic powder and black pepper. Mix. Taste.

- Add in 3 thinly sliced chicken breasts. Add in a little more chicken broth or you can add a little more water. ( around 1/2 cup)

- Place lid on pot. Let chicken boil in broth mixture for around 20 minutes.

- Shred chicken. Add chicken back to pot.

- Add in 1.5 c. Shredded carrots and mix.

- Add in 2 c. 2 percent milk and 1 c. Heavy cream

- Once everything comes to a slight boil, taste soup to make sure you like, adjust seasonings if needed, however it should be good! Then add in 2.5 c. Dry Egg noodles.

- Place lid on pot. Stir every 2-3 minutes. Cook noodles for around 8-10 minutes or until tender.

- Enjoy!