Creamy Chicken Noodle Soup

 Ingredients

• 3 tablespoons unsalted butter
• 1 small yellow onion diced
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 3 celery stalks trimed and diced
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 teaspoon salt plus more to taste (see note)
• 1/2 teaspoon black pepper plus more to taste
• 1/3 cup all purpose flour
• 8 cups chicken stock
• 1 pound boneless skinless chicken breasts
• 2 cups dry rotini
• 1 1/4 cup heavy cream

Instructions

• In a large stock pot over medium heat, melt 3 tablespoons butter.
• Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.add the flour
• Stir in 1/3 cup of all purpose flour, allowing it to fully coat the vegetables.
• Very slowly stir in the chicken stock. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take at least a minute to stir in all of the stock.
• Once all of the stock is added, bring it to a boil. Then add in the chicken (cutting very big breasts in half to reduce their thickeness). Reduce it to a simmer and cook for 25 to 30 minutes. Pull a chicken breast out after about 20 minutes and cut it in half to check it's doneness, being careful not to cook the chicken too long.
• Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the noodles and cook for the length of time indictated on the noodle box.
• While the noodles are cooking, shred the chicken.
• Once the noodles are done cooking, remove the soup from the heat. Stir in the chicken and the heavy cream. Taste and add more salt and/or pepper to taste.