Homestyle Creamy Chicken Noodle Soup

Boil noodles until they just start to get tender but not done; drain. Melt two tablespoons of the butter in a large Dutch oven over medium heat. Add onion, celery, carrot, and garlic. Cook for a couple of minutes or until the onions and garlic start to brown. Stir in chicken bouillon that has dissolved in the 3 cups hot water, salt, pepper and chicken.

Meanwhile, in a small skillet, add the remaining tablespoon of butter and mushrooms. Cook mushrooms until they start to brown, stirring occasionally, then add to the soup. Add half-and-half, noodles and parsley. Cook over medium heat for 15 to 20 minutes or until noodles are heated through. Serve with crusty bread or some Homemade Rosemary Cheese Crackers.

Enjoy!

Miss