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Creamy Hen Noodle Soup – Rattling Scrumptious


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

So heat, so cozy, so soothing. A should for these busy chilly weeknights, utilizing up that leftover rotisserie hen!

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

I like all hen noodle soups. Really, I do. I like an On the spot Pot model. A crockpot model. A stovetop model. You identify it.

However this one. This lighter cream soup model. Yup, this one has fully stolen my coronary heart.

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

Now this isn’t a thick nor tremendous heavy soup say like clam chowder. It’s a barely thickened broth, completely lightened up creamy goodness.

And also you get to make use of up that leftover rotisserie hen! Don’t have any readily available? Any sort of shredded/diced hen breast/thighs will work superbly right here.

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

Creamy Hen Noodle Soup

So heat, so cozy, so soothing. A should for these busy chilly weeknights, utilizing up that leftover rotisserie hen!

hen

Creamy Hen Noodle Soup

20 minuteshalf-hour

Chungah Rhee

Elements:

  • 1/4 cup unsalted butter
  • 1 candy onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped contemporary thyme leaves
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 6 cups hen inventory
  • 1 bay leaf
  • Kosher salt and freshly floor black pepper, to style
  • 3 cups leftover shredded rotisserie hen
  • 2 cups vast egg noodles
  • 1/2 cup heavy cream
  • 1/2 cup frozen inexperienced peas
  • 2 tablespoons chopped contemporary parsley leaves

Instructions:

  1. Soften butter in a big stockpot or Dutch oven over medium warmth. Add onion, carrots and celery. Prepare dinner, stirring sometimes, till tender, about 3-4 minutes. Stir in garlic and thyme till aromatic, about 1 minute.
  2. Whisk in flour till frivolously browned, about 1 minute.
  3. Stir in wine, scraping any browned bits from the underside of the pot. Stir in hen inventory and bay leaf; season with salt and pepper, to style.
  4. Deliver to boil; scale back warmth and simmer, lined, till flavors have blended, about 10 minutes.
  5. Stir in hen and pasta and prepare dinner till tender, about 10-12 minutes.
  6. Stir in heavy cream, peas and parsley till heated by way of, about 1-2 minutes; season with salt and pepper, to style.
  7. Serve instantly.