Creamy Chicken and Noodles

In a large stockpot, combine chicken broth, half an onion, peppercorns, celery stalks, chicken breasts, salt, head of garlic, and carrots.

Bring the mixture to a boil over high heat, then reduce the heat to low.

Cover the pot and let it simmer for 1 hour.

After an hour, remove the cooked chicken breasts from the pot and set them aside.

Using two forks, shred the chicken. Set aside.

Remove the cooked vegetables (onion, celery, carrots, garlic) from the broth.

Purée the cooked vegetables in a blender until smooth, then return the purée to the broth and stir to combine.

Season the broth with garlic powder, onion powder, paprika, thyme, celery flakes, and additional salt and pepper to taste.

Bring the broth back to a simmer and add the egg noodles. Cook until they are about halfway done.

Add the shredded chicken and the cream of chicken soup to the pot.

Stir everything together and continue to cook until the noodles are tender and the sauce has thickened.

Serve hot, traditionally over a bed of mashed potatoes, and garnish with fresh parsley if desired.