Though temperatures reached above 50 degrees today, soup remains the perfect seasonal supper. For one that eats like a meal, complete with loads of fresh vegetables, you can’t go wrong with creamy chicken noodle. ♫ What do I care how much it may storm? I’ve gotta this soup to keep me warm. ♫ With much respect, and sincere apologies, to Dean Martin.

 cups dry medium egg noodles
1.25 pounds boneless skinless chicken breasts, cut in bite-sized chunks
Olive oil to coat the bottom of your pot
1 large sweet onion
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, pressed
handful of mushrooms (about 6), sliced
generous handful of baby spinach
1 box Kitchen Basics chicken stock (32 oz.)
1 sprig rosemary
a few sprigs thyme
2 bay leaves
1 1/4 teaspoons Kosher salt
black pepper to taste
3 tablespoons butter
1/4 cup flour
2 cups milk
1/2 cup heavy cream
fresh parsley to garnish

Coat the bottom of a large pot with olive oil–turn to medium heat. Add onion, carrots and celery. Saute till tender and you start to build some color at the bottom of the pan, about 15 minutes, then add garlic and saute a minute longer.

Meantime, bring a pot of water to boil to cook the noodles. Ideally, the noodles will be finished cooking by the time you’ve finished the soup.

Back to the soup: add mushrooms, continue cooking and stirring for the next 5 minutes. Add chicken and salt; saute about 7 minutes. Add chicken broth, bay leaves and season with pepper to taste. Once it comes to a boil, reduce heat to a simmer.

In a separate medium saucepan, melt butter over medium heat, add flour and cook, stirring constantly till flour has browned a bit, about 1 1/2 minutes. While whisking, slowly add in milk. Then whisk in cream, stirring constantly. Remove from heat when it begins to bubble

Remove thyme and bay leaves from soup. Pour milk/cream/flour mixture into soup; add spinach just to wilt. Add cooked noodles. Garnish each bowl with fresh parsley. Stay toasty and enjoy!