Home-cooked chicken noodle soup is a like a warm hug on those days when the weather cold, or when you’re feeling a little under the weather. I love knowing there is a homemade remedy waiting in my freezer. I love that warm seasoned broth that seems to always make me feel better. And if you’re in the mood for something with a hearty creamy broth, this soup is perfect. Make it easy on yourself and pick up a rotisserie chicken for and your almost done.
My Homemade Chicken Noodle Soup
1 rotisserie chicken, meat chopped or shredded
6 tablespoons (¾ stick) butter
1 medium yellow onion, diced
3 medium carrots, chopped
3 celery stalks, chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, peeled
4 cups chicken stock
1 bay leaf
2 sprigs fresh thyme
2 cups medium egg noodles
2 tablespoons all-purpose flour
2 ¼ cups whole milk
1/3 cup heavy cream
1 rotisserie chicken, meat shredded (about 5 cups meat; save the bones to make stock for another time)
3 tablespoons chopped fresh parsley
In a large heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Once the butter begins to foam, add the onion, carrots, celery, a big pinch of salt, and a pinch of pepper. Sauté until the vegetables begin to get tender, about 5 minutes. Grate in the garlic and cook for another minute.
Add the chicken stock, bay leaf, and thyme and bring to a simmer. Gently cook the vegetables, stirring occasionally, until tender, about 10 more minutes.
Remove the bay leaf and thyme from the soup and add the noodles. Cook for about 5 minutes, pressing down occasionally to make sure the noodles are submerged. Cook until noodles are tender. Add in the chicken and continue to cook on low for an additional 10 minutes until chicken is warmed through. Serve and enjoy!
For a thicker creamier soup continue on to these directions:
In a medium saucepan, melt the remaining 4 tablespoons (1/2 stick) butter over medium heat. As soon as the butter is melted, scatter in the flour and whisk to blend with the butter. Whisk for about 2 minutes.
Slowly whisk in the milk, blending so there are no lumps. Add the cream and bring to a simmer over medium heat, stirring continuously, then cook until the mixture has thickened, 3 to 5 minutes. Remove from the heat.
Add the cream mixture, cut up or shredded chicken to the soup. Sprinkle in some parsley, stirring for a minute to warm the chicken through but not allowing the soup to boil. Taste for seasoning and add salt and pepper if needed.
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