Ingredients
- 2 Tablespoons Butter
- 1 Onion Diced
- 3 Cloves of Garlic Minced
- 1/4 Cup Flour
- 4 Cups Chicken Stock
- 2 Cups Uncooked Egg Noodles
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 2 Cups Broccoli Florets Cooked
- Salt
- Pepper
- 3 Cups Cooked Chicken diced or shredded
Instructions
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In a large pot over medium heat saute the onion and garlic in the butter for 2-3 minutes until tender. Whisk in the flour and cook whisking constantly for 2 minutes until bubbly.
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Whisk in the chicken stock.
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Once the stock is simmering add the egg noodles and cook for 8-10 minutes until noodles are tender.
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Stir in the heavy cream, parmesan cheese, cooked broccoli, salt, pepper, and chicken.
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Allow the soup to cook for 2-3 more minutes until everything is heated through.
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