Creamy Chicken Noodle Soup
So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 2 cups wide egg noodles
- ½ cup heavy cream
- ½ cup frozen green peas
- 2 tablespoons chopped 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 pasta is 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.