Creamy Chicken Noodle Soup
When It’s Snowy And Frigid Outside, You Can’t Beat A Hot Pot Of Homemade Chicken Noodle Soup For Dinner. However, Instead Of Simmering For Hours, This Soup Comes Together In Only 30 Minutes. This Recipe Cooks The Noodles Directly In The Broth, Which Creates A Smooth, Creamy Texture As The Starch Of The Noodles Releases Into The Soup. If You’re Looking To Up Your Veggie Game Even More, Toss In Some Frozen Peas, Peppers, Or Spinach.
Ingredients
- 2 Tablespoons Salted Butter
- 1 ½ Cups Frozen Onions
- 4 Cubes Frozen Crushed Garlic
- 1 Cup Frozen Sliced White Mushrooms
- 1 Cup Frozen Sliced Carrots
- 2 Medium Stalks Celery Chopped
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 10 Cups Chicken Broth
- 1 24-Ounce Bag Frozen Egg Noodles
- 1 22-Ounce Bag Frozen Fully Cooked Diced Chicken Breast
- ¼ Cup Heavy Cream
- Heat A Large Pot Over
Instructions
- High Heat And Add Butter, Onions, Garlic, Mushrooms, Carrots, Celery, Salt, And Pepper.
- Sauté For 2 Minutes And Add Broth.
- Cover And Bring To A Boil.
- Add Noodles To Pot And Boil Until Al Dente, Around 18 Minutes.
- Stir A Few Times While Noodles Cook To Keep Them From Sticking To The Bottom Of The Pot.
- Turn Off Heat, Add Frozen Chicken And Cream, And Let Sit For 2 Minutes To Allow Chicken To Heat Up.
- Serve.
Nutritional Information
Calories: 582 kcal
