Creamy Chicken Noodle Soup

In a large Dutch oven, add extra virgin olive oil over medium high heat.

Add your chicken and sear on both sides until golden brown, then remove your chicken.

Next add in your diced vegetables.

Season, your vegetables once they become a little bit soft.

Next, add in your chicken broth and vegetable broth as well as better than bouillon chicken base.

Mix everything well and then add back in your chicken.

Let your chicken and vegetables stew for about 30 to 45 minutes until your chicken is tender and you are able to shred it easily.

Remove your chicken and shred it and then add it back to the pot.

To make a cornstarch slurry, add cornstarch and water and mix until dissolved.

To the pot ,add in cream and your cornstarch slurry. Also add in your egg noodles.

Let everything come to a boil and once your egg noodles are cooked, you are ready to serve.

Serve it up with your favorite side of bread.

Enjoy!