Chicken Noodle Soup

3 tablespoons butter

3 large shallots, chopped

2 celery stalks, thinly sliced

4 ounces thickly sliced button mushroom

2 carrots, sliced into thin half-moons

kosher salt

3 tablespoons all-purpose flour

6 cups  chicken stock or chicken broth

1 ten ounce bag egg noodles

2 tablespoons vegetable oil

4 boneless, skinless chicken-breast halves

(sliced diagonally in 1/2 inch strips)

1 1/2 cups half-and-half1

1 ten ounce box frozen peas

2 tablespoons chopped fresh leaf parsley or dill

Freshly ground black pepper

Serves 6 to 8 people

In large pot over medium heat, melt the butter.

When butter begins to bubble, add the shallots, celery, mushrooms, carrots

and a pinch of salt and cook until vegetables are starting to soften (5 min.)

Add the flour and cook, stirring frequently until vegetables are coated.(2min.)

Gradually stir in chicken stock.

Bring soup to a simmer, stir frequently and cook until vegetables are tender

and soup has thickened slightly (15min.)

Meanwhile, bring a large pot of water to a boil

Generously salt the water and cook the egg noodles until they are just tender

Drain the noodles, transfer them to a bowl, toss them with vegetable oil (set aside)

Add the chicken slices to the soup and simmer until the chicken is cooked through (4 to 5 min.)

Add the half and half, stir in reserved noodles, peas and parsley/dill

and simmer for another 5 min. until heated through

season with salt and black pepper