assignmentPREPARATION
1
In a large pot, heat olive oil over medium heat. Sauté carrots and celery for 8 minutes or until lightly browned and starting to get tender. Stir in garlic and cook another 2 minutes. Pour in chicken broth, poultry seasoning, thyme, parsley, salt, pepper, and bay leaves. Simmer 20 minutes or until veggies are tender. Add in egg noodles and chicken and boil on low heat for another 20 minutes.
2
In a small saucepan, melt butter over medium -- low heat. Sprinkle in flour and whisk to create a paste. Cook 2 minutes and pour into soup.
3
Right before serving, reduce heat to low and stir in half & half.