Creamy Chicken Noodle Soup

Chop onions, carrots, celery, garlic, parsley, and parsley. Set aside.

Heat olive oil in large pot on medium heat.

Add onions, carrots, and celery. Cook for 4 minutes, or until softened.

Add garlic and parsley. Cook for two more minutes.

Add butter.

Once melted, add flour and stir in well. Once slightly browned, add chicken broth.

Bring to a simmer and add potatoes and chicken.

Simmer for 20 minutes or until chicken is at 165 degrees.

Remove chicken and shred it. Add back to pot.

Stir in heavy cream.

Add salt and pepper to taste.

Add noodles and simmer for 5-7 minutes, or until done to your liking.

Serve and enjoy.