Creamy Chicken Noodle Soup

Ingredients

olive oil

1 tbsp

oniondiced

1

celerychopped small

1 ribs

carrotschopped small

1 large

garlicminced

2 cloves

all-purpose flour

0.17 cup

Italian seasoning

1 tsp

salt

1/4 tsp

black pepper

1/8 tsp

chicken broth

Pescatarianvegetable broth

3 cups3 cups

chickencooked, chopped or shredded

Pescatarianextra-firm tofu pressed and cubedpress first, sear briefly for texture

1 cups1/2 lb

egg noodlesdried

1 cups

heavy cream

Veganfull-fat coconut milk

1/4 cup1/4 cup

spinachfresh, chopped

3/8 cup

parsleyfresh, chopped

1/4 cup

chivesfresh, chopped

for garnish

lemon

for garnish

Method

1. 01Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Sauté onion for 2 minutes.
2. 02Add celery, carrots, and garlic. Sauté, stirring often, for 8 to 10 minutes until softened.9 min
3. 03Stir in flour, Italian seasoning, salt, and pepper, coating vegetables evenly.
4. 04Add chicken broth, increase heat to medium-high, and bring to a boil.
5. 05Lower heat to a simmer. Add chicken and egg noodles. Cook for 10 minutes until noodles are tender and soup thickens.10 min
6. 06Stir in heavy cream, spinach, and parsley.
7. 07Taste and adjust salt and pepper as needed.
8. 08Divide among bowls and garnish with chives and a squeeze of lemon juice.