Chicken Divan Noodle Soup

Submitted by Michelle S.

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 6

ingredients

• 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

directions

1. Bring broth to boil in a large Dutch oven.
2. Add noodles and cook 6 minutes.
3. Drain, RESERVING 3 cups of the broth.
4. Set broth aside.
5. Set noodles aside.
6. Melt butter.
7. Add mushrooms and onions.
8. Saute until mushrooms are soft, approximetly 4-5 minutes.
9. Place into cooked veggies into Dutch oven.
10. In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
11. Add to veggies in Dutch oven.
12. Bring to a simmer over low heat.
13. Add chicken once mixture comes to a simmer, and cook for 15 minutes.
14. SLOWLY add the cheese, stirring constantly for even melting.
15. Add broccoli and noodles and cook for an additional 5 minutes over low heat.
16. Add half and half, and cook 5 minutes more or until heated through.

Reviews

[Laura O.]

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.