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Creamy Chicken Noodle Soup

Writer's picture: Wright at HomeWright at Home

When it's 100+ degrees outside what else is there to make other than homemade chicken noodle soup? Yes, we're those people that make soup on one of the hottest days of the year in Alabama.


This recipe was found from Inspired Taste and it was amazing! The smell that radiates throughout your home when this is cooking is phenomenal. We love the shredded rotisserie chicken from Costco. We used about a half pack of the chicken and added in an extra celery and carrot.




Ingredients:


- 3 TBSP butter

- 1 large onion, chopped

- 2 large carrots, chopped

- 2 celery stalks, chopped

- 4 cloves of garlic, minced

- 3 TBSP all-purpose flour

- 2 bay leaves

- 1/2 TSP dried thyme

- 1 lb skinless, boneless chicken thighs (4 or 5 thighs)

- 6 cups of chicken broth, low sodium

- 5 oz egg noodles

- salt + pepper to taste

-1/4 C fresh parsley, chopped

- 1/2 C heavy cream


Instructions:


- Melt butter in a Dutch oven over medium heat. Add onions, carrots, celery + garlic. Cook/stir for about 5 to 6 minutes

- Stir in the flour + cook while stirring it for about 2 minutes

- Add thyme + bay leaves, then while stirring, pour in chicken broth. Bring the soup to a low simmer, taste + adjust seasoning with salt + pepper

- Place chicken into soup where broth covers the chicken. Bring soup back to a low simmer, then partially cover the pot with a lid + cook, stirring occasionally. Chicken should cook for about 20 minutes

- Stir in noodles + cook until done, about 6 to 10 minutes

- Adjust soup with salt + pepper, if needed






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