But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.
Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.
And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.
Creamy Chicken Noodle Soup
Yield: 8servings
Prep: 20 minutesminutes
Cook: 30 minutesminutes
Total: 50 minutesminutes
So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!
Kosher salt and freshly ground black pepper, to taste
3cupsleftover shredded rotisserie chicken
2cupswide egg noodles
½cupheavy cream
½cupfrozen green peas
2tablespoonschopped fresh parsley leaves
Instructions
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.