Prep 30 mins
Cook 50 mins
I made this up one afternoon when I had alot of leftover chicken to use up. I have subbed turkey with great success. This is a creamy satisifying soup that looks MUCH more complicated than it is. Delicious with herb toast and a leafy salad. I hope you enjoy this as much as my family does.
- 6 cups chicken broth
- 3 cups wide egg noodles, uncooked
- 1 lb broccoli, cooked and cut into bite sized pieces
- 4 tablespoons butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 (26 ounce) can cream of chicken soup
- 2 1⁄2 cups chopped cooked chicken
- 1 cup dry white wine
- 1⁄2 teaspoon garlic powder
- 3⁄4 teaspoon curry powder
- black pepper
- 2 teaspoons parsley flakes
- 2 cups sharp cheddar cheese, shredded
- 2 cups half-and-half
- Bring broth to boil in a large Dutch oven.
- Add noodles and cook 6 minutes.
- Drain, RESERVING 3 cups of the broth.
- Set broth aside.
- Set noodles aside.
- Melt butter.
- Add mushrooms and onions.
- Saute until mushrooms are soft, approximetly 4-5 minutes.
- Place into cooked veggies into Dutch oven.
- In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
- Add to veggies in Dutch oven.
- Bring to a simmer over low heat.
- Add chicken once mixture comes to a simmer, and cook for 15 minutes.
- SLOWLY add the cheese, stirring constantly for even melting.
- Add broccoli and noodles and cook for an additional 5 minutes over low heat.
- Add half and half, and cook 5 minutes more or until heated through.
A real keeper. I did not use curry powder or wine, and one less cup of half and half, and kept all of the chicken broth which I used to cook the broccoli first and then just threw the egg noodles in near the end. Very delicious.