Dutch Oven Creamy Chicken and Noodles

Ingredients: ●       6 cups low sodium chicken broth ●       5 cups water ●       1 chicken bouillon cube ●       5-6 thinly sliced or 3 whole chicken breast (whole takes longer to cook) ●       Seasoning salt & black pepper (for seasoning the chicken) ●       3 tbsp. cooking oil of choice ●       1 chopped yellow onion ●       1 cup chopped celery ●       1 ½ cups chopped carrot ●       ½ tsp. salt ●       ½ tsp. black pepper ●       2 tsp. dried thyme ●       1 tsp. dried parsley ●       1 tbsp. minced garlic ●       16 ounces (about 4 cups) uncooked egg noodles ●       4 tbsp. butter ●       ⅓ cup all-purpose flour ●       ½ cup heavy cream   Instructions: 1.      Add the chicken broth, water, and chicken bouillon cube to a 5 quart dutch oven, then bring to a boil. 2.     Season both sides of the chicken with seasoning salt and pepper. 3.     (Optional) Preheat a large cast iron skillet over medium high heat, then sear both sides of each chicken breast. 4.     Now add the chicken breast to the boiling broth. Allow the chicken to cook until it reaches an internal temperature of at least 165 degrees fahrenheit (this takes 10-15 minutes for thinly sliced chicken breast). 5.     In the cast iron skillet over medium heat, add the cooking oil, onions, celery, and carrots. Cook the vegetables until softened (about 10 min.). 6.    When the vegetables have softened, add the salt, pepper, dried thyme, and minced garlic. Cook for an additional two minutes, then turn off the heat and set aside. 7.     When the chicken is cooked through, turn down the heat to low, and remove the chicken breast from the broth. Shred the chicken using two forks, then return to the dutch oven. 8.     Add the cooked vegetables and the uncooked egg noodles to the dutch oven, then bring back to a boil. 9.    Boil everything in the dutch oven until the egg noodles are almost cooked through, then reduce the heat to low. 10. While the noodles are cooking, make a roux in the cast iron skillet over medium low heat by melting the butter, then whisking in the flour. When the flour is well combined, add about 1 cup of broth from the dutch oven and whisk until smooth. Finally, whisk in the heavy cream until smooth. Now the roux can be added to the dutch oven. Add the dried parsley and a little more black pepper, mix everything in the dutch oven well, then allow to simmer for 3-5 minutes before serving.