the leopard lizard: Creamy Goodness

What's better than chicken and noodle soup on a chilly day? Creamy chicken and noodle soup. I got a wow from the Mister on this one.

Creamy Chicken and Noodle Soup

2 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 medium carrots, cut in 1/4 inch slices

2 celery ribs, halved length-wise and cut in 1/4 inch slices

1/8 teaspoon dried thyme

1 bay leaf

8 cups chicken stock (add a couple of bouillon cubes if not flavorful enough)

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup heavy cream

1 batch homemade egg noodles cooked(recipe to follow) or 8 oz store-bought cooked

1 1/2 cups shredded cooked chicken

1/4 teaspoon dried parsley

salt and pepper to taste

Place a large stock pot over medium heat and add olive oil. Once oil is heated through, add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes or until the vegetables are softened but not browned. Pour in the chicken stock, chicken, cream of chicken, and cream of mushroom and bring the liquid to a boil. Reduce heat to medium-low and simmer for about 25 minutes. Add the cooked noodles, dried parsley, and heavy cream. Cook about 5 minutes or until heated through.

Homemade Egg Noodles

2 cups flour

3 egg yolks

1 egg

2 teaspoons salt

1/2 -3/4 cup water

Using stand-mixer, measure flour into bowl, add egg yolks, whole egg and salt. Thoroughly mix egg into flour. Add water, one tablespoon at a time, mixing thoroughly after each addition. Be sure to add only enough water to form dough into a ball. Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. If using a Kitchenaid, use dough hook to knead for about 5-7 minutes. Cover and let rest for about 10 minutes. Divide dough into four equal sections. Roll dough, one section at a time, out until paper-thin, keeping remaining dough covered.