воскресенье, 6 ноября 2016 г.

Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe


Creamy Chicken Noodle Soup Recipe


Just made this! So Yummy! Too much for just my husband and me. Do you think I could freeze it? Thanks


Hi Chris, I haven’t tried freezing it but I do think it could freeze well.


Hi Natasha, this recipe looks amazing! After reading all the nice comments, i can not wait to make it. One question though: i am not a fan of celery (truth be told i despise it), can i juste leave it out or can i substitute another veggie for it? Thanks!


Hy Sylvie, the celery adds so much great flavor! If you want it to disappear into the soup without sensing bits of it (I don’t like the texture either), either chop them super fine or you can process them in a food processor util minced and sauté as usual. I hope that helps! If you are really against the celery, you can omit it but it really does add super flavor to soups


delicious and so easy to make!!!!


Marta, I’m so happy to hear that . Thank you for the nice review! Reply


Can this soup be frozen, and if so,


for how long? Reply


Hi Barbara, I haven’t tried freezing it but I would guess that it can be frozen and probably last up to 3 months (possibly longer in a deep freezer).


Hi Barbara, I haven’t tried freezing it but I would guess that it can be frozen and probably last up to 3 months (possibly longer in a deep freezer).


Made this today. It soaks up lots of the water so it’s more like a stew type soup, but its still super delicious. As I have a cold now, the soup got me energized. This will go on my kitchen recipe board. I love how your cooking doesn’t require expensive gourmet ingredients that you need to order from somewhere. It’s all stuff that I can buy in my local market and it always tastes like home. Thank you.


Awww that’s the best! Zanda, thank you so much for sharing that with me :). I’m all smiles! I wish you speedy recovery.


Hi Natasha! Love this soup! My question is can I eat this soup on the 4th day since it’s been made, considering I refrigerated it? My concern is that it has some cream and chicken that I don’t want it to go bad. Thanks!


Ira, soup is perfectly fine on the 4th day, considering it was refrigerated. Feel free to add a little water to thin it out if needed. Hope this helps


Thanks so much for this soup recipe I have never been able to get enough flavor in my chicken soup this is great.


Oh you’re very welcome!! I’m so happy you liked it! Reply


Gloomy October days call for soup! I just made it and it’s tasty! I added a million times more salt(salt is my enemy, I either over do it or under do it) and I subbed the cow’s breast milk(lol ewww) to coconut milk with no weird after taste. Now just waiting for the hubs to try it.


You are welcome Kristina . I’m glad you liked it with coconut milk. Reply


I’m wanting to try this recipe today, do you think it would be possible to substitute the noodles for potatoes?


Hi Cornelia, yes that would work fine. Cook until potatoes are cooked through


Print


This creamy chicken noodle soup is quick and easy to prepare! It’s loaded with tender shredded chicken, plump noodles, and healthy vegetables. It’s hearty, delicious and loved by everyone who tries it! All this needs is thick slices of my Crusty French Bread.


This is based on one of our most popular recipes: Easy Chicken Noodle Soup (a reader and family favorite!). The ingredients are simple, pantry staples that you probably already have on hand. With a few easy tweaks, you can make a classic chicken noodle soup into a comforting pot of creamy chicken noodle soup that tastes like a healthy version of chicken pot pie. My son tried this and exclaimed, “I love it!” and he’s not easy to please lately. This Mama is all smiles!


Ingredients for Creamy Chicken Noodle Soup:


6 cups chicken broth (w used low sodium)


5 cups water


Salt to taste


3-4 chicken thighs, skinless (bone-in or boneless)


2 Tbsp olive oil


1 medium onion, finely chopped


3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings or half circles)


2 medium celery stalks, finely chopped or thinly sliced if you prefer


2 cups pasta such as rotini, egg noodles, or your favorite kind


1 cup corn (from 15 oz can, or preferably 1 cooked cob)


4 Tbsp unsalted butter


1/3 cup all-purpose flour


1/2 cup heavy cream


3 Tbsp fresh or frozen dill


1 tsp Mrs. Dash (or your favorite salt-free seasoning)


How to Make Creamy Chicken Noodle Soup


1. In a large soup pot or dutch oven, combine 6 cups chicken broth with 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim the fat), and boil uncovered 20 minutes. Skim off any impurities that rise to the top. While chicken is cooking, proceed with step 2.


2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 minutes, stirring often until soft and golden then transfer to soup pot.


3. Remove chicken thighs from the pot and let sit until cool enough to handle then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it’s cooled and shredded, this is usually after step 4).


4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 minutes at a low boil or until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.


5. In a medium sauce pan over medium heat, melt 4 Tbsp butter then whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 minutes or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into the flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture into the soup pot, stirring until well blended.


6. Season soup with 1/2 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!


Cooks Tips:


Prep all of your ingredients before you fire up your stove (chop onions, grate and slice carrots, chop celery).


If you want regular chicken noodle soup, omit step 5 and proceed with step 6.


Print


Creamy Chicken Noodle Soup Recipe


This creamy chicken noodle soup loaded with tender shredded chicken, plump noodles, and healthy vegetables. It's hearty, delicious and loved by everyone who tries it!


Ingredients


6 cups chicken broth (w used low sodium)


5 cups water


Salt to taste


3-4 chicken thighs, skinless (bone-in or boneless)


1 medium onion, finely chopped


3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings or half circles)


2 medium celery stalks, finely chopped or thinly sliced if you prefer


2 cups pasta such as rotini, egg noodles, or your favorite kind


1 cup corn (from 15 oz can, or preferably 1 cooked cob)


4 Tbsp unsalted butter


⅓ cup all-purpose flour


½ cup heavy cream


3 Tbsp fresh or frozen dill


1 tsp Mrs. Dash (or your favorite salt-free seasoning)


Instructions


In a large soup pot, combine 6 cups broth, 5 cups water and ½ Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.


Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.


Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).


Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.


In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in ⅓ cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in ½ cup heavy cream and transfer mixture to the soup pot, stirring until well blended.


Season soup with ½ tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!


Ladle (here’s the beautiful ladle pictured above) this creamy chicken noodle soup into warm bowls and serve with soft crusty French bread. Mmm…


Original article and pictures take http://natashaskitchen.com/2016/10/08/creamy-chicken-noodle-soup-recipe/ site

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