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Creamy Chicken Noodle Soup


  • 3 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 3 celery stalks trimed and diced
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt plus more to taste (see note)
  • 1/2 teaspoon black pepper plus more to taste
  • 1/3 cup all purpose flour
  • 8 cups chicken stock
  • 1 pound boneless skinless chicken breasts
  • 2 cups dry rotini
  • 1 1/4 cup heavy cream
Creamy Chicken Noodle Soup


  • In a large stock pot over medium heat, melt 3 tablespoons butter.
  • Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.add the flour
  • Stir in 1/3 cup of all purpose flour, allowing it to fully coat the vegetables.
  • Very slowly stir in the chicken stock. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take at least a minute to stir in all of the stock.
  • Once all of the stock is added, bring it to a boil. Then add in the chicken (cutting very big breasts in half to reduce their thickeness). Reduce it to a simmer and cook for 25 to 30 minutes. Pull a chicken breast out after about 20 minutes and cut it in half to check it's doneness, being careful not to cook the chicken too long.
  • Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the noodles and cook for the length of time indictated on the noodle box.
  • While the noodles are cooking, shred the chicken.
  • Once the noodles are done cooking, remove the soup from the heat. Stir in the chicken and the heavy cream. Taste and add more salt and/or pepper to taste.

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