Ingredients

Method

1. 1

   Season 1 lb of chicken breasts on all sides with Mrs. Dash Onion & Herb seasoning, paprika, salt, and pepper.

2. 2

   In a large pot or Dutch oven over medium-high heat, melt 1 tbsp of butter and 1 tbsp of olive oil.

3. 3

   Add the seasoned chicken to the pot and cook for 3-4 minutes on each side until browned.

4. 4

   Remove the cooked chicken from the pot and set it aside. Once cool enough to handle, chop or shred it.

5. 5

   Add the remaining 3 tbsp of butter to the same pot.

6. 6

   Add the diced onion, celery, and carrots to the pot. Season with salt and pepper and cook for about 10 minutes, stirring occasionally.

7. 7

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

8. 8

   Add the Kinder's Roast Chicken seasoning, Kinder's Buttery Garlic & Herb blend, herbs de Provence, and chicken bouillon. Stir to combine.

9. 9

   Sprinkle in the flour and stir continuously for 1-2 minutes to cook out the raw flour taste.

10. 10

    Slowly pour in the water and heavy cream, stirring constantly to create a smooth, thick sauce.

11. 11

    Return the shredded chicken to the pot and stir it in. Bring the mixture to a boil.

12. 12

    Add the egg noodles to the boiling soup. Stir well, then put the lid on the pot.

13. 13

    Reduce the heat to a simmer and cook for 12-15 minutes, or until the noodles are tender according to package directions.

14. 14

    Once cooked, remove from heat. Squeeze in the juice of half a lemon.

15. 15

    Stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.

16. 16

    Serve hot and enjoy.