Creamy Chicken Noodle Soup Recipe 445 Food

CREAMY CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large pot over medium-high. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
• Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally. Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes. Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.

CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles. Adjust seasonings and serve.
• *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

FAVORITE CREAMY CHICKEN NOODLE SOUP

Steps:

• Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
• Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
• Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
• Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!

CREAMY CHICKEN NOODLE SOUP

Steps:

• In a dutch oven or large saucepan, cover chicken with water and bring to a boil.
• Reduce heat, and simmer for 40 minute or until chicken is tender.
• Remove chicken from broth (reserving broth), bone chicken and discard the skin and bones, setting chicken aside.
• Saute celery and onion in butter until soft, then add flour and cook until golden brown.
• Add reserved broth, salt and black pepper and bring to a boil.
• Add noodles and cook until noodles are tender, stirring occasionally.
• When noodles are tender, stir in the chicken meat and the half& half (or milk) until heated thru.
• Serve with warm whole wheat rolls!
• Mmmmmmm.

CREAMY CHICKEN NOODLE SOUP

Steps:

• Bring water to a boil, add noodles and bouillon. Cook according to package directions. DO NOT DRAIN! While the noodles cook saute the vegetables in butter adding in the seasonings. Remove chicken meat from the bones discarding the skin. Chop meat into bite size pieces. Add vegetables and meat to noodle pot. Stir in 2 cans of cream of chicken soup until it's smooth. Cook for 10 min and turn off heat. Stir in sour cream until blended.

CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin from chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 1/2 to 4- quart slow cooker. Stir in broth, soups and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours.
• When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve.