Homestyle Creamy Chicken Noodle Soup

• 12 ounces, weight Kluski Noodles
• 3-1/2 cups Chicken, Cooked And Diced
• 3 cubes Chicken Flavor Bouillon
• 3 cups Hot Water
• 2-1/2 cups Half-and-half
• 1/3 cups Onion, Diced
• 1/3 cups Celery, Diced
• 1 whole Carrot, Diced
• 2 cloves Garlic, Minced
• 4 ounces, weight White Mushrooms, Quartered
• 3 Tablespoons Butter, Divided
• 1/2 cups Parsley, Coarsely Chopped
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper

1. Boil noodles until they just start to get tender but not done; drain. Melt two tablespoons of the butter in a large Dutch oven over medium heat. Add onion, celery, carrot, and garlic. Cook for a couple of minutes or until the onions and garlic start to brown. Stir in chicken bouillon that has dissolved in the 3 cups hot water, salt, pepper and chicken.
2. Meanwhile, in a small skillet, add the remaining tablespoon of butter and mushrooms. Cook mushrooms until they start to brown, stirring occasionally, then add to the soup. Add half-and-half, noodles and parsley. Cook over medium heat for 15 to 20 minutes or until noodles are heated through. Serve with crusty bread or some Homemade Rosemary Cheese Crackers.
3. Enjoy!
4. Miss

noodles, chicken, chicken flavor, water, onion, celery, carrot, garlic, weight white mushrooms, butter, parsley, salt, black pepper

Taken from tastykitchen.com/recipes/soups/homestyle-creamy-chicken-noodle-soup-2/ (may not work)