SEARCH
More 3 Photos

Creamy Chicken Egg Noodle Soup Recipe

Recipe by: Amanda Hutton

"I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 12 m
  • Ready In1 h 32 m
  • 1Bring 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.
  • 2Stir 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.
  • 3Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Ingredients
  • 4 servings
  • 347 cals
  • 8 cups chicken stock
  • 1/2 bulb garlic
  • 4 whole black peppercorns
  • 1 bay leaf
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 large stalks celery, diced
  • 8 sprigs fresh thyme, tied together with kitchen twine
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried celery leaves
  • 1/4 teaspoon fresh cracked black pepper
  • 2 cups egg noodles
  • 1 cup corn
  • 2 cups diced cooked rotisserie chicken
  • 1/2 cup heavy whipping cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    347
    17%
  • Fat:
    14.6
    23%
  • Carbs:
    51.7
    17%
  • Protein:
    10.7
    21%
  • Cholesterol:
    58
    19%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like