Name: Creamy Chicken Egg Noodle Soup
Prep time: 20 min
Cook time: 72 min
Total time: 92 min
Ingredients: 8 cups chicken stock; 0.5 bulb 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 teaspoon Italian seasoning; 0.5 teaspoon dried celery leaves; 0.25 teaspoon fresh cracked black pepper; 2 cups egg noodles; 1 cup corn; 2 cups diced cooked rotisserie chicken; 0.5 cup heavy whipping cream

Cook Time: 72 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts scale automatically, but cooking times remain the same. Note: not all recipes scale perfectly.

8 cups chicken stock
bulb 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 with kitchen twine
1 teaspoon salt
teaspoon Italian seasoning
teaspoon dried celery leaves
teaspoon freshly cracked black pepper
2 cups egg noodles
1 cup corn
2 cups diced cooked rotisserie chicken
cup heavy whipping cream

Directions

Step 1: In a large pot, bring the chicken stock, garlic bulb, peppercorns, and bay leaf to a boil. Once boiling, reduce the heat, cover, and simmer for about 35 minutes to allow the flavors to meld.

Step 2: Strain the stock to remove the garlic, peppercorns, and bay leaf. Return the clear stock to the pot.

Step 3: Add the diced onion, carrots, celery, tied thyme sprigs, salt, Italian seasoning, dried celery leaves, and freshly cracked black pepper. Simmer on medium-low heat until the carrots are tender, approximately 18 minutes.

Step 4: Bring the mixture to a gentle boil, then stir in the egg noodles and corn. Cook for about 8 minutes, until the noodles are tender but still slightly firm to the bite.

Step 5: Remove and discard the thyme bundle. Stir in the diced chicken and heavy cream. Simmer for an additional 3 minutes until everything is heated through.

Nutrition Facts (per serving)

Calories: 347
Total Fat: 15g (19% DV)
Saturated Fat: 8g (40% DV)
Cholesterol: 58mg (19% DV)
Sodium: 2029mg (88% DV)
Total Carbohydrate: 52g (19% DV)
Dietary Fiber: 13g (45% DV)
Total Sugars: 8g
Protein: 11g (21% DV)
Vitamin C: 104mg (115% DV)
Calcium: 330mg (25% DV)
Iron: 12mg (66% DV)
Potassium: 845mg (18% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on your individual caloric needs. Nutrient information may not be available for all ingredients.

**If following a medically restrictive diet, consult a healthcare professional before preparing this recipe.