I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!
Ingredients
- 8 cups chicken stock
- 0.5 bulbs garlic
- 4 whole black peppercorns
- 1 bay leaf
- 1 yellow onion , diced
- 2 large carrots , diced
- 2 large stalks celery , diced
- 8 sprigs fresh thyme , tied together with kitchen twine
- 1 teaspoon salt
- 0.5 teaspoons Italian seasoning
- 0.5 teaspoons dried celery leaves
- 0.25 teaspoons fresh cracked black pepper
- 2 cups egg noodles
- 1 cup corn
- 2 cups diced cooked rotisserie chicken
- 0.5 cups heavy whipping cream
Instructions
-
1
Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
-
2
Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
-
3
Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Facts
Per serving
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