Creamy Chicken Noodle Soup

INGREDIENTS

2 cups

dry medium egg noodles

1 lb

boneless skinless chicken breasts*

1 1/2 tbsp

olive oil

1 1/2 cups

chopped yellow onion ((1 medium))

1 1/3 cups

chopped carrots ((3 carrots))

1 1/3 cups

chopped celery ((3 stalks))

3 cloves

garlic (, minced)

2 14.5 ounce cans

low-sodium chicken broth

3 tbsp

chopped fresh parsley

bay leaves

Salt and freshly ground black pepper (, to taste)

1/4 cup

butter

1/4 cup

+ 2 Tbsp all-purpose flour

2 1/2 cups

milk ((I used 1%))

1/3 cup

heavy cream