Comforting Chicken Noodle Soup

• 13 cups chicken broth, divided
• 4 tablespoons butter
• 1 cup whipping cream
• 1 (12 ounce) package egg noodles
• 2 stalks celery, thinly sliced
• 3/4 cup baby carrots, sliced
• 2 cups diced cooked chicken
• 1 teaspoon poultry seasoning
• 1 teaspoon parsley
• salt, to taste
• pepper, to taste

1. Combine 1 cup broth and butter in small saucepan.
2. Bring to boil over high heat.
3. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
4. Stir in cream.
5. Set aside.
6. Bring remaining 12 cups broth to a boil in Dutch oven.
7. Add egg noodles and celery; cook until noodles are tender.
8. Stir in reserved cream mixture; add chicken.
9. Season to taste with salt and pepper, add parsley.
10. Heat just to serving temperature.
11. Do not boil.

chicken broth, butter, whipping cream, egg noodles, stalks celery, baby carrots, chicken, poultry seasoning, parsley, salt, pepper

Taken from www.food.com/recipe/comforting-chicken-noodle-soup-101839 (may not work)