Creamy Chicken Noodle Soup

As with most soup recipes, this one can be tinkered with. Use different veggies you may have on hand. No noodles? Add a russet potato instead. Or cooked rice. Prefer vegetarian? Leave out the chicken, use vegetable broth and add a cubed potato. No cream? Use some half and half instead.

1 tablespoon butter
1 stalk celery, chopped
1 cup yellow onion, chopped
1 medium carrot, sliced
1/3 cup peas
1 bay leaf
4 cups chicken broth
2 heaping cups cooked chicken, chopped
2 egg yolks
1/2 cup cream
2 cups cooked noodles (wheat or gluten-free)
Salt and pepper
Chopped fresh herbs: parsley, dill, tarragon, chives, etc.

1. Bring a medium pot of water to a boil, add a big pinch of salt and a heaping cup noodles of your choice. Egg noodles would be perfect. Cook until al dente. Drain and rinse briefly in cool water.
2. While noodles are cooking, heat the butter over medium heat in a soup pot. Add the celery, onion, carrot, and bay leaf. Season with salt and saute until veggies are softened, about 7 minutes. Add the broth and peas. Bring to a boil, reduce heat to low, and simmer 10 minutes. Add the chicken and cook 5 minutes.
3. Add the egg yolks to a glass measuring cup or small bowl. While whisking the yolks, very slowly dribble in about 3/4 cup of the hot broth, whisking constantly. Add the egg broth mix back into the pot. Remove the bay leaf and stir in the cream. Taste and add salt and pepper if needed. Stir in fresh herbs and serve hot.