Nothing cures cold weather blues like a piping hot bowl of creamy homestyle chicken noodle soup.

By Julie Brinkley

Nothing warms the heart – and hands – like a hot bowl of chicken noodle soup on a cold winter day.

This recipe is made with fresh carrots and celery, and whole milk and parmesan for extra creaminess.

Click here to watch a video on how it’s made.

WHAT YOU NEED

1 lb. boneless chicken breasts or thighs

8 cups broth

2 ½ cups egg noodles

1 cup whole milk or cream

⅓ cup shaved parmesan cheese

6 tbsp salted butter

1 yellow onion, chopped

6 cloves garlic, chopped

1 cup chopped celery

1 cup chopped carrots

½ cup flour

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh sage

1 bay leaf

¼ cup chopped parsley

HOW TO MAKE IT

Melt butter in large Dutch oven over medium heat; add onions, garlic, celery and carrots.

Season with salt and pepper and cook for 5 minutes.

Stir in flour, thyme and sage; cooking an additional few minutes.

Pour in broth and bring to a boil; stir in chicken, bay leaf, and if you have one, a parmesan rind.

Cover and cook for 20 minutes, until the chicken is cooked through.

At this point, the soup can also simmer on low for up to 4-6 hours.

Shred chicken, remove the bay leaf, taste and season with salt and pepper.

Bring the soup back to a boil and add noodles and cook for 6-8 minutes, until soft.

Stir in milk, parmesan and parsley.

Top with additional parmesan, if desired.

Inspired by trending www.HalfBakedHarvest.com.