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Creamy Chicken Noodle Soup

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"Home-cooked chicken soup is like a warm hug on those days when the weather is rainy and cool, or when you're feeling a little *under* the weather. Most of my chicken soup recipes have a thinner broth, which is perfect when that's your preference. But if you're in the mood for something a little heartier, this creamy soup has a real stick-to-your-ribs vibe. Take my suggestion and pick up a rotisserie chicken on your way home to get this comfort meal on the table faster. This creamy soup makes me look forward to soup weather!"

List of Ingredients

â—¦  6 tablespoons (¾ stick) butter
â—¦  1 medium yellow onion, diced
â—¦  3 medium carrots, chopped
â—¦  3 celery stalks, chopped
â—¦  Kosher salt and freshly ground black pepper
â—¦  2 cloves garlic, peeled
â—¦  4 cups chicken stock
â—¦  1 bay leaf
â—¦  2 sprigs fresh thyme
â—¦  2 cups medium egg noodles
â—¦  2 tablespoons all-purpose flour
â—¦  2 ¼ cups whole milk
â—¦  â…“ cup heavy cream
â—¦  1 rotisserie chicken, meat shredded (about 5 cups meat; save the bones to make stock for another time)
â—¦  3 tablespoons chopped fresh parsley


Recipe

In a large heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Once the butter begins to foam, add the onion, carrots, celery, a big pinch of salt, and a pinch of pepper. Sauté until the vegetables begin to get tender, about 5 minutes. Grate in the garlic and cook for another minute.

Add the stock, bay leaf, and thyme and bring to a simmer. Gently cook the vegetables, stirring occasionally, until tender, about 10 minutes.

Remove the bay leaf and thyme from the soup and add the noodles. Cook for about 5 minutes, pressing down occasionally to make sure the noodles are submerged.

In a medium saucepan, melt the remaining 4 tablespoons (½ stick) butter over medium heat. As soon as the butter is melted, scatter in the flour and whisk to incorporate with the butter. Whisk until the roux smells a little toasted, about 2 minutes. Slowly whisk in the milk, blending so there are no lumps. Add the cream and bring to a simmer over medium heat, stirring continuously, then cook until the mixture has thickened, 3 to 5 minutes. Remove from the heat.

Add the cream mixture, chicken, and parsley to the soup, stirring for a minute to warm the chicken through but not allowing the soup to boil. Taste for seasoning and add salt and pepper, if needed.

Serves 5