Creamy Chicken Noodle Soup

In a large Dutch oven or pot over medium heat, melt the stick of butter.

Add the chopped onion, celery, carrots, and sweet potato. Sauté for a few minutes until slightly softened.

Stir in the minced garlic and cook for another minute until fragrant.

Season with the garlic and herb blend and stir to combine.

Sprinkle the flour over the vegetables and stir well. Cook for 2-3 minutes to cook out the raw flour taste.

Gradually pour in the chicken bone broth while stirring constantly to prevent lumps.

Add the chicken breasts and bay leaves to the pot. Bring the mixture to a boil, then reduce heat to a simmer.

Let the chicken cook for 10-15 minutes, or until cooked through.

Remove the cooked chicken from the pot. Shred or chop it, then return it to the soup.

Stir in the heavy whipping cream.

Allow the soup to simmer and thicken for a few minutes.

Add the egg noodles and cook according to package directions, or until tender.

Turn off the heat. Stir in the freshly ground black pepper and chopped fresh parsley.

Serve hot and enjoy.