Wednesday, March 27, 2013

creamy chicken noodle soup

Did it get cold where you are?  It went from sunny and 75 to freezing here!  We visited family in Oklahoma this weekend and looked out the windows on Sunday morning to see SNOW!  It was gorgeous, but I wasn't quite prepared for winter weather all over again.  I had just gotten used to spring.

The nice thing about cold weather, though, is that it gives me an opportunity to make soup.  I just love it.  This soup is particularly delicious on cold, windy days.  It's chock full of chicken, veggies, and noodles with just the right amount of seasonings and creamy broth to warm up your whole body.  You could make it more brothy if you want, but we are a chunky soup family. :)

In a large stockpot, saute onion, celery, and carrots in a small amount of olive oil until crisp tender (about 5-8 minutes).  Add cooked chicken, broth, and seasonings.  I like to save money by buying a whole chicken at the grocery store and boiling it.  I save the broth it creates (skimming any fat off of the top) and then use the meat for soups like this.  It's much more economical than buying pre-cooked chicken and boxes of chicken broth.

Bring the soup to a boil, and add your egg noodles.  Continue simmering until noodles are tender (about 7-10 minutes, depending on your noodles' package instructions).

Finally, reduce heat to medium-low and stir in heavy cream and mushrooms.  Continue cooking and stirring for another 5 minutes or until soup is heated through.

Serve with a large piece of crusty bread for a meal that will warm your soul!

Creamy Chicken Noodle Soup
  • 2 t. olive oil
  • 1 onion, chopped
  • 4 celery ribs, chopped
  • 4 carrots, sliced
  • 1 t. salt
  • 1/2 t. rosemary
  • 1 t. thyme
  • 6-8 cups chicken broth
  • 4 cups cooked chicken
  • 1 package egg noodles
  • 1 cup whipping cream
  • 1 cup mushrooms, sliced

In a large stockpot, saute onion, celery, and carrots in olive oil until crisp-tender (about 5-8 minutes).  Add seasonings, broth, and cooked chicken; bring to a boil.  Add noodles and cook until tender (about 7 minutes, depending upon your package instructions).  Reduce heat to medium-low.  Add whipping cream and mushrooms, cooking and stirring for 5 minutes or until heated through.

1 comment:

  1. I make soup year round. I know I'm crazy!! I like a good balance of broth and actual food (wiht a little more food), but soup goes down much more easily with less broth in my house!!

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