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Creamy Chicken Egg Noodle Soup

4

0 min

Creamy Chicken Egg Noodle Soup

Creamy Chicken Egg Noodle Soup Photo 1

Time

0 min

Serving

4 persons

Calories

347

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!

Ingredients

  • chicken stock: 8 cups
  • bulb garlic: 0.5 piece
  • whole black peppercorns: 4 piece
  • bay leaf: 1 piece
  • yellow onion: 1 piece (diced)
  • carrots: 2 piece (diced)
  • stalks celery: 2 piece (diced)
  • sprigs fresh thyme, tied together with kitchen twine: 8 piece
  • salt: 1 tsp
  • italian seasoning: 0.5 tsp
  • celery leaves: 0.5 tsp (dried)
  • cracked black pepper: 0.25 tsp (fresh)
  • egg noodles: 2 cups
  • corn: 1 cup
  • cooked rotisserie chicken: 2 cups (diced)
  • heavy whipping cream: 0.5 cup

Metric Conversion

Stages of cooking

Creamy Chicken Egg Noodle Soup Photo 21
Creamy Chicken Egg Noodle Soup Photo 32
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  1. 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.
    Creamy Chicken Egg Noodle Soup Photo 2
  2. 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.
    Creamy Chicken Egg Noodle Soup Photo 3
  3. Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
    Creamy Chicken Egg Noodle Soup Photo 4

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