Creamy Chicken Noodle Soup – Damn Delicious

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

I love all chicken noodle soups. Truly, I do. I love an Instant Pot version. A crockpot version. A stovetop version. You name it.

But this one. This lighter cream soup version. Yup, this one has completely stolen my heart.

Now this is not a thick nor super heavy soup say like clam chowder. It’s a slightly thickened broth, perfectly lightened up creamy goodness.

And you get to use up that leftover rotisserie chicken! Don’t have any on hand? Any kind of shredded/diced chicken breast/thighs will work beautifully here.

Creamy Chicken Noodle Soup

Yield: 8 servings

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!

chicken

Creamy Chicken Noodle Soup

20 minutes30 minutes

Chungah Rhee

Ingredients:

• 1/4 cup unsalted butter
• 1 sweet onion, diced
• 3 carrots, peeled and sliced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 cup all-purpose flour
• 1/4 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
• 1/2 cup heavy cream
• 1/2 cup frozen green peas
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. 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.
2. Whisk in flour until lightly browned, about 1 minute.
3. 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.
4. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
5. Stir in chicken and pasta and cook until tender, about 10-12 minutes.
6. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
7. Serve immediately.

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