Creamy Chicken Noodle Soup

This is delicious on a cold winter night!

1 pkg. Reams frozen egg noodles
1 lb. boneless skinless chicken breasts
1 1/2 Tbsp. olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 tsp. herbes de provence
2 bay leaves
Salt and freshly ground pepper, to taste
1/4 cup butter
1/4 cup + 1 Tbsp. flour
2 1/2 cups milk (I used 1%)
1/3 cup heavy cream






Directions:

Cook egg noodles using directions on package.  Set aside.

In a large pot, heat 1 1/2 Tbsp. olive oil over medium heat.  Add onion, carrot and celery and sauce until tender about 3-4 minutes, then add garlic and sauce 1 minute longer.  Add chicken broth, herbs de provence, bay leaves and season with salt and pepper to taste.  Add chicken and breasts and bring soup to a boil over medium high heat.  Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10-15 minutes longer (cook time will depend on thickness of chicken breasts).  Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces. 

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes.  While whisking slowly add in milk and whisky vigorously smooth lumps. Whisk in cream and bring mixture to a boil, stirring constantly.  Pour milk mixture into soup mixture and return chicken to soup along with soup pot along with cooked noodles and stir.  Serve warm with fresh bread or crackers.