When I got tired of the tasteless, excessively salted ones from supermarkets and cans, I came up with this recipe. It is light and creamy. Deliciously good!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 12 mins |
| Total Time: | 1 hr 32 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 cups chicken stock
- ½ bulb garlic
- 4 whole black peppercorns
- 1 bay leaf
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 large stalks celery, diced
- 8 sprigs fresh thyme, tied together with kitchen twine
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon dried celery leaves
- ¼ teaspoon fresh cracked black pepper
- 2 cups egg noodles
- 1 cup corn
- 2 cups diced cooked rotisserie chicken
- ½ cup heavy whipping cream
Instructions
- Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
- Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
- Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 13 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 2029 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I followed the recipe and everybody loved it. I will make again for sure.
Made this the other night as something to throw together with ingredients I had laying around.
Used what I had on hand Placed 2 frozen chicken thighs in the broth. Used part chicken bone broth and beef broth, unsalted. Browned onion, garlic, celery, carrot, and mushrooms. Fresh thyme, oregano, tarragon, bay leaf added. 4 chicken bouillon cubes to increase flavor. Removed chicken when done to remove meat. Threw in couple of handfuls noodles for about 5min. Added several handfuls fresh spinach. Placed chicken pieces back in soup. Melted 1/4 butter, whisked in 1/4 c flour for couple minutes. Slowly whisked in 1c evaporated milk 1 c heavy whipping cream. Added to soup for another minute. Sprinkle pink salt and pepper to taste. We loved this! Outstanding flavor!
This soup was delicious!! I used left over meat from a chicken that I smoked. Best chicken noodle soup I’ve ever made. Ryan C.
The family loved it! The only thing I did differently was use poultry seasoning instead of italian seasoning and dried celery leaves, and I added a third stalk of celery. This recipe is definitely a keeper!
I left out the thyme and it was delicious!
Amazing. I added some potatoes to the pot – making the soup a little thicker and creamier. I also added a little Tabasco sauce and it is just delicious!
I loved this recipe. I used a poultry mix of fresh herbs in my broth to start. Added mushrooms and bacon bits to make it heartier. Used sweet potato noodles instead of egg noodles. AND served it in a rosemary and olive oil breadbowl. Huge hit in my home! Will definitely make this one again.
I added some broccoli that I had left over and everyone loved it. It will be one more f our main stays.
It turned out great. Looked good and made a hearty dinner
I left out the corn due to personal preference but other than that kept it as written. This turned out pretty good. I think it needed a tad more seasoning so next time I will add more Italian seasoning. This is perfect for cold winter days and a genuine comfort food.