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Creamy Chicken Egg Noodle Soup
Creamy Chicken Egg Noodle Soup
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Prep Time:
20 minutes
Cook Time:
72 minutes
Total Time:
92 minutes
Indulge in creamy homemade soup packed with rotisserie chicken, fresh veggies, and egg noodles, kicking canned soup to the curb.
Ingredients:
  • 8 cups chicken stock
  • 0.5 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
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon dried celery leaves
  • 0.25 teaspoon fresh cracked black pepper
  • 2 cups egg noodles
  • 1 cup corn
  • 2 cups diced cooked rotisserie chicken
  • 0.5 cup heavy whipping cream
Instructions:
  • In a large pot, let chicken stock, whole garlic bulb, peppercorns, and bay leaf mingle and bubble. Simmer covered for 35 minutes to blend flavors. Then, strain out the garlic, peppercorns, and bay leaf for a clear and savory stock.
  • Combine onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper in the stock. Cook over medium-low heat until carrots are tender, approximately 18 minutes. Increase heat to a gentle boil; add egg noodles and corn. Cook until noodles are al dente, about 8 minutes. Remove and discard the thyme bundle before serving.
  • Combine the chicken and cream in the pot and simmer until warmed through, approximately 3 minutes.

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