Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

1 recipe of Pressure Cooker Chicken Broth
Salt as needed
3 carrots, chopped
4 celery sticks, chopped
2 cups rotisserie chicken, small pieces
3 cups egg noodles

1/2 cup butter
1/2 cup flour
2 cups milk
2 cups heavy cream (I used half and half)
1 tsp garlic salt
1/2 tsp salt

After preparing the chicken broth, add salt to taste.  Then add carrots and celery, then bring to a boil until tender.  Add chicken and egg noodles.  Cook egg noodles until tender in the broth (about 10-15 minutes).  While the egg noodles are cooking, make the creamy sauce:

1. If using half cream and milk portions, then follow this step. If just using milk, ignore this step. In a medium bowl, combine milk and cream and stir to combine the two. I find this helps the thickening process go faster. Cream thickens white sauces a lot faster than milk does so having an even distribution of it will help speed up the white sauce process. Set bowl aside.
2. In a large sauce pan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form roux. Cook roux for about 1-2 minutes.
3. Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding anymore until each milk addition is thoroughly mixed in.
4. Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.
5. Once noodles have boiled for about 20 minutes or until done, add chicken back into the base.
6. Next pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.

Adapted from Chef in Training.

http://www.chef-in-training.com/2013/01/creamy-chicken-noodle-soup/