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Creamy Chicken Egg Noodle Soup

Creamy Chicken Egg Noodle Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 72 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Soup Base

    • 8 cups chicken stock
    • 1/2 bulb garlic
    • 4 whole black peppercorns
    • 1 bay leaf

  • Vegetables & Aromatics

    • 🧅 1 yellow onion, diced
    • 🥕 2 large carrots, diced
    • 2 large stalks celery, diced
    • 8 sprigs fresh thyme, tied together with kitchen twine

  • Seasonings

    • 🧂 1 teaspoon salt
    • 1/2 teaspoon Italian seasoning
    • 1/2 teaspoon dried celery leaves
    • 1/4 teaspoon fresh cracked black pepper

  • Additional Ingredients

    • 2 cups egg noodles
    • 🌽 1 cup corn
    • 2 cups diced cooked rotisserie chicken
    • 1/2 cup heavy whipping cream

STEPS

1

Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.

2

Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.

3

Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

NUTRIENTS

Per 1 serving

🔥

347

Calories

  • 11
    Protein
  • 52
    Carbs
  • 15
    Fats

💡 For a richer flavor, consider using homemade chicken stock.Adding a splash of lemon juice before serving can enhance the overall flavor.Leftovers can be stored in the fridge for up to 3 days, but the noodles may absorb liquid over time; add a splash of stock or water when reheating.