Creamy Chicken Noodle Soup!! ✨

1. Melt butter in a Dutch oven. Sauté onion, celery, carrots, and sweet potato until soft.
2. Add garlic and Britscookin Garlic & Herb; cook 2 minutes. Stir in flour and cook a few minutes more.
3. Gradually whisk in broth. Add chicken and bay leaves. Bring to a boil and cook chicken 10–15 minutes. Remove, shred, and return to pot.
4. Stir in cream; let simmer to thicken. Add noodles and cook until tender.
5. Season with salt & pepper, garnish with parsley, and serve hot.

As the soup sits, the noodles will soak up a lot of the broth. If you’re planning to have leftovers, you can either cook the noodles separately and add them in when serving, or just stir in a little extra broth the next day to thin it out!