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  Hot Honey Boursin Dip

  The 3-Ingredient Holiday Dip That Saves Your Sanity (and Steals the Show) There are two types of holiday hostesses in this world. The first kind plans an entire menu weeks ahead, makes spreadsheets, pulls out labeled serving platters, and has a backup plan for her backup plan. And then there’s… the rest of us. The…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.