Creamy Chicken-less Noodle Soup

Ingredients

• 1 tbsp butter
• 18 baby carrots, diced
• 3 stalks of celery cut in half lengthwise and sliced
• 1 onion, diced
• 8 cups chicken broth
• 2 cups water
• 1 large spoonful minced garlic
• Seasonings of your choice (I use salt, pepper, paprika and kinders bourbon steak seasoning)
• 24oz bag of Reames Frozen Egg Noodles
• 3 tbsp butter
• 1/4 cup flour
• 1 cup whole milk
• 1/2 cup heavy cream

Directions

1. In a large pot over medium heat melt 1 tablespoon of butter. Add the carrots, celery, and onion, and sauté until tender, about 8 minutes
2. Add garlic and seasonings (measure with your heart) and cook an additional two minutes
3. Pour in the broth and water and bring to a boil. Add the egg noodles and boil for 15 minutes stirring often
4. When there’s 5 mins left on timer melt 3 tablespoons of butter to a medium sized skillet over medium heat
5. Whisk in the flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Be careful not to burn
6. Slowly pour in the milk and cream, whisking until a smooth paste forms
7. Slowly whisk the mixture into the large pot and let boil an additional 5-10 minutes, stirring often, until noodles are tender