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. 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. 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. 3 Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

Nutrition per serving