Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

4 chicken breasts, cubed

2 tablespoon olive oil

1 cup carrots, chopped

1 onion, chopped

1 cup celery, chopped

1 cups mushrooms, sliced

8 cups chicken broth

1 tablespoon sea salt

1 teaspoon pepper

1 teaspoon dried thyme

1 package frozen egg noodles

1 cup Braum's whipping cream

In a large stock pot over medium heat, brown the chicken along with the onions, carrots, celery and onion in olive oil. Add int he chicken broth and make sure to scrape any brown bits from the bottom of the pan. Sprinkle in the salt, pepper and thyme. Place a lid on the pot and allow it to simmer for 30 minutes. Bring the mixture to a boil and then add in frozen noodles. Cook for 10-15 minutes and then reduce the heat and pour in the whipping cream. Allow to soup to cook for 20 additional minutes. Serve with a green salad