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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 3 tbsp. unsalted butter

• 1 medium onion, chopped

• 1 garlic clove, finely chopped

• 2 tsp. finely chopped fresh thyme (or 3/4 tsp. dried thyme)

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/4 c. flour

• 10 c. low-sodium chicken stock or broth

• 2 medium carrots, peeled and thinly sliced

• 4 c. uncooked wide egg noodles

• 3 c. shredded, cooked rotisserie chicken

• 1/2 c. heavy cream

• 3 tbsp. chopped Italian parsley

• 1 tbsp. fresh lemon juice
Directions:
Directions:
Heat butter in a large Dutch oven over medium heat. Add onion, and cook, stirring, for 4 to 5 minutes, until softened. Add the garlic, thyme, salt, pepper and flour and cook, stirring, for another 2 minutes.

Gradually whisk in the broth and bring to boil. Add the carrots and reduce heat to low. Simmer for 15 minutes.

Add the noodles and cook for 8 to 10 minutes, until carrots are tender and noodles are just cooked. Add the chicken and cream, and cook for another 2 to 3 minutes, until hot.

Stir in parsley and lemon juice, adjust with additional salt and pepper if preferred, and ladle into serving bowls.
Number Of Servings:
Number Of Servings:
8

 

 

 

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