Creamy Chicken Noodle Soup 🤍 Cozy, comforting, and perfect for cold winter days. [Save this post] Ingredients 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 8–10 garlic cloves, minced 4 tbsp butter 1 tbsp olive oil 1–2 tsp crushed red pepper flakes ¼ cup flour 4 cups chicken broth 2 cups heavy cream 4–5 cups cooked, shredded chicken 2 packets Sazón con azafrán 2 bay leaves Salt & pepper, to taste ¼ cup fresh parsley, chopped Egg noodles, cooked separately Parmesan cheese, for serving How to make it: Melt butter with olive oil in a large pot over medium heat. Add carrots, celery, onion, red pepper flakes, salt, and pepper. Sauté until softened. Stir in garlic and cook until fragrant. Sprinkle in the flour, stirring to coat the veggies. Slowly add chicken broth, whisking continuously for about 4 minutes until smooth. Bring to a boil, then add bay leaves, Sazón, and shredded chicken. Stir in heavy cream, return to a gentle boil, then reduce to a simmer and cook 5–10 minutes until thickened. Season to taste and finish with fresh parsley. To serve: Spoon over egg noodles and top with Parmesan, cracked black pepper, and more parsley. LTKHome LTKFindsUnder50 LTKmomlife