Creamy Chicken Noodle Soup

0 In a large soup pot, heat the butter and olive oil over medium-high heat. Once the butter has melted, toss in the celery, carrots, and onions. Sauté for about 10 minutes, or until the vegetables begin to soften and become fragrant.
1 Sprinkle in the flour and stir until everything is evenly coated. Turn the heat down to low and cook the roux for another 2–3 minutes, stirring frequently so it doesn’t burn. Pour in the chicken broth, then add the shredded chicken and seasonings. Stir and bring everything to a gentle simmer. Let it cook for about 15 minutes, or until the soup thickens and the veggies are tender.
2 Add the egg noodles and cook until just al dente, about 10 minutes. Remove from the heat, stir in the heavy cream, and serve warm. It’s creamy, hearty, and the perfect bowl of comfort!