Directions

1. Season the chicken on all sides with salt, pepper, and garlic powder. Set aside.
2. In a large pot over medium heat, melt the butter with the olive oil. Add the chicken and cook until golden brown and cooked through to 165 F. Transfer the cooked chicken to a large shallow bowl, cover with foil, and set aside.
3. To the same pot, add the celery, carrots, onions, and a pinch of salt. Cook, stirring occasionally, for 6–7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables are softened. (If the vegetables start sticking, add a splash of chicken broth to loosen them.)
4. Stir in the garlic and Italian seasoning and cook for 1 minute.
5. Stir in the flour and cook until no longer visible, about 2 minutes.
6. Slowly stir in one cup of chicken broth, forming a thick paste with the vegetables. Slowly stir in the remaining chicken broth, then bring the soup to a boil. Once it starts boiling, reduce the heat to medium-low and simmer for 15 minutes.
7. While the soup simmers, gently warm the Belfonte Half & Half in a small nonstick saucepan over low heat. Shred or finely chop the chicken.
8. After 15 minutes, stir the warmed Belfonte Half & Half and dry egg noodles into the soup. Simmer for another 10 minutes, until the noodles are tender.
9. Stir in the shredded chicken, then remove the pot from the heat. Stir in the Belfonte Sour Cream, then season the soup with salt and pepper to taste.
10. Remove the bay leaf, stir in the fresh parsley, and serve hot!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6 servings (makes 2 quarts)