Comforting Chicken Noodle Soup
photo by LISA C.
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 13 cups chicken broth, divided
- 4 tablespoons butter
- 1 cup whipping cream
- 1 (12 ounce) package egg noodles
- 2 stalks celery, thinly sliced
- 3⁄4 cup baby carrots, sliced
- 2 cups diced cooked chicken
- 1 teaspoon poultry seasoning
- 1 teaspoon parsley
- salt, to taste
- pepper, to taste
directions
- Combine 1 cup broth and butter in small saucepan.
- Bring to boil over high heat.
- Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
- Stir in cream.
- Set aside.
- Bring remaining 12 cups broth to a boil in Dutch oven.
- Add egg noodles and celery; cook until noodles are tender.
- Stir in reserved cream mixture; add chicken.
- Season to taste with salt and pepper, add parsley.
- Heat just to serving temperature.
- Do not boil.
Reviews
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This is my new favorite chicken noodle soup (replacing another one from this site). I followed your instructions almost completely...just a few adjustments. As you mentioned, I chopped the veggies and allowed them to simmer in the 12 cups of broth and seasonings for an hour until they were tender (can't stand crunchy veggies in my soup). I added a small chopped onion to the mix as well. Used 3 tsp of poultry seasoning. After the veggies were simmerering, I then made the broth, butter, cream mixture and took someone elses advice and used fat free evaporated milk. I really wanted to use the cream, but I am glad I didn't (I know it would be richer), but it was so wonderful with the evap. milk anyway. When the veggies were done, I added the chicken and noodles and simmered another 30 minutes or so. I used costco's rotiserrie chicken and they are already so full of flavor- the best and I used about 3 cups shredded. The house did smell fabulous and the soup tasted great even before adding the cream mixture. So, if you wanted to reduce the fat, you could take that out and be very satisfied without it. However, I do think that is what made it very special. It gave the soup a shimmery look and a slightly thicker, richer taste...worth the extra calories. Thank you.
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Tweaks
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I came across this recipe couple years ago and been meaning to leave a review since the first time I made it but always forget. This is the best soup I've ever had! Everytime I make for someone they always want the recipe. It's so rich and creamy!! The perfect soup when you're under the weather or if your fine and just want chicken noodle soup! You won't regret! My only tweak is don't add noodles when it says. Wait til veggies are tender and add at the end! Enjoy!
RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!