Classic Chicken Noodle Soup

You know what I like most about colder weather?  Comfort food.  I'm a big lover of comfort food.  This recipe definitely falls into that category.  It's one of the good ones!  Enjoy!!

1 lb boneless, skinless chicken breasts

1 Tbsp McCormick Perfect Pinch Rotisserie Chicken seasoning

2 Tbsp olive oil

12 cups chicken broth

1 (24 oz) pkg Reames Homestyle Egg Noodles

2 tsp parsley, dried

2 bay leaves

1/2 tsp thyme, dried

1 tsp black pepper

2 cups chopped onion

2 cups chopped celery

2 cups chopped carrots

2 cups half and half

8 Tbsp butter

1/2 cup flour

1/2 cup sherry cooking wine

Cut your chicken breasts into bite sized pieces.  Place the chicken in a bowl and add the seasoning.  Stir to mix well.  

Heat a large all-purpose pot over medium-high heat.  Add the seasoned chicken and cook until done.  Remove the cooked chicken from the pan and keep warm to add to the soup later.

Add the chicken broth and bay leaves to the pan.  Bring to a boil and then add the noodles.  Simmer for 20 minutes, stirring often.  

Add parsley, thyme, black pepper, onions, celery and carrots.  Simmer for 15 minutes or until done.  

Meanwhile, melt butter in a small pan.  Add flour and cook for 1 - 2 minutes.  

Add half and half to the noodle mixture.  Bring back to a simmer.  Add the flour mixture, cook and stir until thickened, about 2 minutes. 

Discard bay leaves.  Add the chicken and sherry.  Stir to incorporate.  Heat through and serve.