CREAMY CHICKEN NOODLE SOUP

An easy creamy chicken noodle soup formula created on the stovetop exploitation easy ingredients in concerning ninety minutes. This home-brewed soup uses a full medium rotisserie chicken, egg noodles, and contemporary veggies + herbs, all of that add a lot of additional flavor. It's thick, hearty & cozy and very hits the spot after you have a food desire or want a hot meal to heat your belly in weather. (Gluten-Free Option)

I've been enthusiastic about creamy soups recently. It all started a couple of weeks agone once the temperatures unfit into the 40s, that place American state into full on hibernate-and-eat-all-the-warm-things mode. The sky was grey aaaaaaaall day long and despite having cranked up the warmth, I simply could not keep heat. My body started desire food, thus I knew soup was so as. 

How to build home-brewed Creamy Chicken Noodle SoupOnce we have a tendency to polished off the remainder of the second batch, I started dreaming a couple of creamy soup formula. I needed it to be thick & hearty (so my beau would not accuse it of being a "soggy stew" as he thus lovingly likes to decision brothy soups) and have numerous flavor. That last half is super important! 

Why? Growing up, ancient chicken noodle soup was my least favorite soup. in all probability as a result of my family nearly always served it to American state out of that tiny red will (ack...not real food) once I was sick. and also the few times I truly Ate the important kind with thick, chunky noodles (ordered from a food shop or restaurant), I continuously found it bland and boring.

Thankfully i am Associate in Nursing adult currently thus I will experiment within the room till I realize a soup formula that lights up my style buds and sings to my soul. that is strictly however this creamy chicken noodle soup was created.

INGREDIENTS:

• 2-3 teaspoons of cooking oil 
• 2 cups of onion, diced (about 1 large)
• 2 cups of carrots, thinly sliced (4 medium carrots)
• 2 cups of celery, diced (5-6 stalks) 
• 1 whole chicken, pre-cooked (rotisserie or smoked)
• 4 cloves of garlic, minced
• 1 bay leaf 
• 1/2 teaspoon of dried thyme
• 6 cups of chicken stock (homemade or store-bought)
• 1 (12 oz) package of Reames® Frozen Egg Noodles, dried egg noodles OR gluten-free egg noodles, cooked separately 
• 1/4 cup of flour (omit for gluten-free version - see notes)
• 4 tablespoons of butter
• 1 cup of heavy whipping cream
• 1 lemon, juiced
• ½-1 teaspoon of turmeric root powder
• 2 tablespoons of fresh parsley, chopped
• 1 1/2 teaspoons of fresh thyme, chopped
• Sea salt, to taste
• Black pepper, to taste
• Parmesan cheese, to taste (optional)

INSTRUCTIONS:

1. Place a stockpot over medium heat, then add the cooking oil, onion, carrot & celery. Season with salt + pepper and cook, stirring occasionally, for 10 minutes. To save time, you can skip this step, but "sweating" the veggies helps to draw out more flavor.
2. Meanwhile, heat up a separate pot of water (or stock) for the noodles. Remove the breast meat from the chicken and place in the fridge (we're adding it back in at the end). Add the garlic, dried thyme, and bay leaf to the veggies. Cook for 2 minutes, stirring occasionally, then take the whole chicken and set it in the pot. Pour in the chicken stock, bring to a simmer, reduce heat and cook for 30 minutes (covered or uncovered).
3. Around the time that you stick the chicken in the pot (or whenever the water starts boiling), go ahead and cook the noodles according to the packaged instructions, then drain and set aside.
4. Chop the parsley and thyme and juice the lemon, then set those aside. After the chicken's been in there for 30 minutes or so, carefully remove the whole chicken with tongs. Using a slotted spoon or another utensil, thoroughly check the broth for any bones, cartilage, or skin that might have fallen off, and remove any you find. Set the chicken aside to cool for a few minutes before taking off all the meat and shredding it into bite-sized pieces.
5. In a skillet over medium heat, add the butter. Once melted, slowly add the flour a little at a time, whisking/stirring constantly to incorporate it into the fat. Once that's all in, keep whisking and let it cook for 2 minutes, then slowly pour in the heavy cream a little at a time, while again whisking constantly, until everything is smooth.
6. Using a ladle, slowly stir in about 1-1/2 cups of broth from the soup, until the roux is quite thin. This will help to prevent it from clumping when we add it to the soup. Pour the mixture from the skillet into the stockpot and stir well until fully incorporated (there shouldn't be any lumps).
7. Add the shredded chicken and cooked noodles, followed by the lemon juice, turmeric powder, parsley, thyme, and black pepper. Stir well and taste the soup. Add more salt, pepper, thyme, or parsley to suit your taste. The soup will thicken as it sits, so serve immediately to keep it a bit thinner or wait 15-20 minutes for a thicker soup. Top with Parmesan cheese and extra fresh parsley, thyme & black pepper, and serve with toasted buttered bread, if desired.

Recipe From : The Rising Spoon