Creamy Chicken Noodle Soup
A creamy chicken noodle soup to warm your soul.
| Servings |
| 8people |
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Ingredients
- 2tbsp. butter
- 2 tbsp. olive oil
- 2 carrotspeeled and chopped
- 2 celery stalkscut in half lengthwise and chopped
- 2 garlic clovesminced
- 1 bay leaf
- 1/2 onionchopped
- 4tbsp. flour
- 4sprigs fresh thymepulled off the the stem
- 1/2 cup heavy cream
- 6cups chicken stockhomemade or store-bought stock
- salt and pepper to taste
- 3-4 chicken breastsyou can use cooked chicken breasts, shredded chicken from a fryer chicken or you can even use chicken from a rotisserie chicken from the super market.
Instructions
- Chicken tips: Poaching Place your chicken breasts in a large pan and cover with water until just covered. Put half an onion and celery in your pot along with a bay leaf, peppercorns, salt. Bring up to a boil and then turn heat down and simmer for about 20 minutes until just done. Cut into nice bite-size chunks.
- Rotisserie chicken: buy one from the store, take the skin off and pull the meat off the bone shredding into bite-size pieces.
- Directions: In a medium, stock-pot melt the butter and oil together until hot.
- Add your vegetables, thyme, and bay leaf and stir until softened, about 5 minutes. Add your flour coating all your vegetables, this is going to aid in thickening your soup.
- Stir and incorporate all the flour throughout… add your chicken stock. Stir until all incorporated, and bring to a full boil.
- Let simmer for about 20 minutes. Add your cream and spaghetti noodles. Add your chicken pieces right before serving.
- Your soup is ready when you are. Serve with either my Parker House rolls.
Recipe Notes
These rolls make the perfect accompaniment!
