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Creamy Chicken Soup with Veggies

Created by AnnieD on September 7, 2014

1 to 1 1/2 pounds chicken thighs (bone-in or boneless, or you could any part of the chicken you like)
8 tablespoons butter, divided (or margarine)
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 to 4 cloves garlic, minced
2 cans (14.5 ounce) low-sodium chicken broth

Step 1: In a large pot, heat 2 tablespoons of butter over medium heat. Add onions, carrots and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute a few minutes longer.
Step 2: Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add raw chicken thighs (or chicken pieces of your choice); bring 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 40-45 minutes. longer (cook time will vary depending on thickness of chicken or the parts that you are using). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
Step 3: Meanwhile, add in 6 tablespoons remaining butter in a separate medium saucepan over medium heat, add 6 tablespoons of flour and cook, stirring constantly, about 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps. Whisk in cream and bring mixture to a boil, stirring constantly. Pour the milk mixture into simmering soup mixture stirring until combined and simmering until thickened.
Step 4: Return cooked shredded chicken to soup along with cooked noodles and stir. Season if needed with salt and pepper.