Creamy Chicken Egg Noodle Soup

Creamy Chicken Egg Noodle Soup


I made up this recipe similar to I got not at your best of the bland, over-salted ones from stores and cans. Its creamy but agreed light. Sooo delicious!

The ingredient of Creamy Chicken Egg Noodle Soup

  1. 8 cups chicken gathering
  2. u00bd bulb garlic
  3. 4 summative black peppercorns
  4. 1 bay leaf
  5. 1 yellow onion, diced
  6. 2 large carrots, diced
  7. 2 large stalks celery, diced
  8. 8 sprigs lighthearted thyme, tied together with kitchen twine
  9. 1 teaspoon salt
  10. u00bd teaspoon Italian seasoning
  11. u00bd teaspoon dried celery leaves
  12. u00bc teaspoon lively cracked black pepper
  13. 2 cups egg noodles
  14. 1 cup corn
  15. 2 cups diced cooked rotisserie chicken
  16. u00bd cup unventilated whipping cream

The instruction how to make Creamy Chicken Egg Noodle Soup

  1. Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. condense abbreviate heat and simmer, covered, until flavors combine, roughly more or less 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
  2. mix up onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer exceeding medium-low heat until carrots are tender, practically 18 minutes. Bring to a gentle boil; demonstrate in egg noodles and corn. Cook until noodles are tender yet yet nevertheless unconditional to the bite, very nearly 8 minutes. Discard thyme bundle.
  3. rouse chicken and cream into the pot; simmer until furious through, roughly more or less 3 minutes.

Nutritions of Creamy Chicken Egg Noodle Soup

calories: 346.8 calories
carbohydrateContent: 51.7 g
cholesterolContent: 58.2 mg
fatContent: 14.6 g
fiberContent: 12.6 g
proteinContent: 10.7 g
saturatedFatContent: 7.9 g
sodiumContent: 2028.9 mg
sugarContent: 7.5 g


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