Chicken Noodle Soup with Mushrooms

• From: Eclectic Recipes

Ingredients

• 3 boneless, skinless chicken breasts, diced

• 1 large sweet onion, chopped

• 5 ribs celery, chopped

• 1 6 oz container baby bella (or white mushrooms), sliced

• 2 cloves garlic, chopped

• 2 quarts chicken stock

• 1 quart water, more if needed

• 1/4 cup butter

• 1/4 cup olive oil, more as needed

• 1/2 cup flour

• 1 12 oz package egg noodles

• 3 tsp Italian blend dried herbs

• Kosher salt to taste

• Pepper to taste

• 2 cups sour cream (optional)

Creamy, soothing soup filled with bite-sized pieces of chicken and mushrooms.

Directions

• Preheat large soup pot. Drizzle with olive oil.
• Salt and pepper chicken. Add chicken to pot and cook until no longer pink. Add onions, celery, garlic. and mushrooms. Add kosher salt and pepper. Sauté until mushrooms and other vegetables are tender.
• Add chicken broth, Italian herbs, and water. Bring to a boil and add egg noodles. Cook noodles until al dente.
• While noodles are cooking, in another small sauté pan, add 1/4 cup olive oil and 1/4 cup butter. Melt butter over medium heat in olive oil.
• Add flour and whisk to make a roux. Add a little kosher salt. Cook until flour is nutty. When noodles are al dente, add roux to soup pot and stir well. Simmer for about 5 minutes until soup has slightly thickened. Season with salt and pepper to taste.
• At the end, you can add cream if you like. After adding cream, just heat through, but don't bring to a boil again.