Chicken Divan Noodle Soup

• 6 cups chicken broth
• 3 cups wide egg noodles, uncooked
• 1 lb broccoli, cooked and cut into bite sized pieces
• 4 tablespoons butter
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 (26 ounce) can cream of chicken soup
• 2 1/2 cups chopped cooked chicken
• 1 cup dry white wine
• 1/2 teaspoon garlic powder
• 3/4 teaspoon curry powder
• black pepper
• 2 teaspoons parsley flakes
• 2 cups sharp cheddar cheese, shredded
• 2 cups half-and-half

1. Bring broth to boil in a large Dutch oven.
2. Add noodles and cook 6 minutes.
3. Drain, RESERVING 3 cups of the broth.
4. Set broth aside.
5. Set noodles aside.
6. Melt butter.
7. Add mushrooms and onions.
8. Saute until mushrooms are soft, approximetly 4-5 minutes.
9. Place into cooked veggies into Dutch oven.
10. In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
11. Add to veggies in Dutch oven.
12. Bring to a simmer over low heat.
13. Add chicken once mixture comes to a simmer, and cook for 15 minutes.
14. SLOWLY add the cheese, stirring constantly for even melting.
15. Add broccoli and noodles and cook for an additional 5 minutes over low heat.
16. Add half and half, and cook 5 minutes more or until heated through.

chicken broth, wide egg noodles, broccoli, butter, onion, mushrooms, cream of chicken soup, chicken, white wine, garlic powder, curry powder, black pepper, parsley flakes, cheddar cheese

Taken from www.food.com/recipe/chicken-divan-noodle-soup-81120 (may not work)