Ingredients
Scale
- 2 carrots, peeled & chopped
- 2 celery stalks, chopped
- 8–10 garlic cloves, chopped
- 1 onion, chopped
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups egg noodles
- 2 packets Sazon con azafran
- 1.5 – 2 lbs chicken breasts
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1–2 tsp crushed red pepper flakes
- Salt & pepper to taste
Instructions
- In a pot, add butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté for a few minutes.
- Add garlic and olive oil, sauté until fragrant.
- Shake in flour and stir continuously for a few minutes.
- Pour in chicken broth and whisk continuously for 3-5 minutes.
- Bring to a boil, then add sazon packets, bay leaves, and chicken breasts.
- Cover halfway and boil for 10-15 minutes or until chicken reaches 165°F.
- Lower heat, remove chicken, shred it, and return to the pot.
- Add heavy cream, bring back to a boil, then simmer for 5-10 minutes to thicken.
- Season with salt & pepper, stir in parsley.
- Bring to a boil and add egg noodles, cooking per package directions.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid separating the cream.
- Adjust red pepper flakes for desired spice level.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg