Creamy Chicken Noodle Soup My Great Recipe Cards

CREAMY CHICKEN NOODLE SOUP

Creamy Chicken Noodle Soup image

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

Provided by Chungah Rhee

Categories chicken

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
3 cups leftover shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

Steps:

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes. Stir in chicken and pasta and cook until tender, about 10-12 minutes. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste. Serve immediately.

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