Creamy Chicken Noodle Soup My Great Recipe Cards
CREAMY CHICKEN NOODLE SOUP
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
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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- Make soup base:Place butter in a large Dutch oven or heavy bottomed pan over medium heat until melted. Whisk in flour until smooth and foamy (make sure it doesn't brown).
- Add one can chicken broth:Whisk in the first can of chicken broth, whisking vigorously. The flour will seize up at first, but just continue whisking until smooth.
- Add remaining liquid and seasoning: Once smooth, whisk in the remaining can of broth, and both cans of evaporated milk. Add all seasoning and bring to a boil.
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