Creamy Chicken Noodle Soup

By spend with pennies

Ingredients

1 tablespoon salted butter
1 onion (diced)
2 large carrots (sliced)
2 ribs celery (sliced)
4 cups chicken broth
1 teaspoon poultry seasoning
1 bay leaf
4 ounces spaghetti (or linguine)
1 cup heavy whipping cream
1 ½ tablespoons cornstarch
2 cups cooked chopped chicken
chopped fresh parsley (for garnish, optional)

Prep Time20mins
Cook Time18mins
Servings6

Instructions

In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.

Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.

While the soup is simmering, cook pasta al dente according to package directions. Drain well.

In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.

Remove bay leaf, stir in pasta, season with salt and pepper to taste.