Creamy Chicken Noodle Soup

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It has been a cold and rainy week here in NH and I thought we could all use some delicious warm chicken soup for dinner. You can use skinless/boneless chicken if you are in a hurry, but the bone-in chicken will make a more flavorful soup and I couldn’t find chicken thighs bone-in without skin. It really only takes a few minutes to pull the skin off.  You can also make this gluten free by using a different starch and noddles. This makes a large pot of soup so you will have plenty to heat up the next day for lunches. Serve with warm buttered crusty bread and you have comfort food at its best!

Ingredients

  • 3 Tbsp unsalted butter
  • 4 large bone-in chicken thighs, skin removed
  • 1 small onion, chopped
  • 1 large garlic clove, minced (or use 2 small cloves)
  • 2 large carrots, sliced
  • 2 celery stalks, diced
  • 1/3 cup unbleached all-purpose flour
  • 1 or 2 tsp dried parsley depending on your preference
  • 1 tsp Organic Better Than Bullion Chicken Base (or use 1 chicken bullion cube, crushed)
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups chicken stock
  • 3 cups low fat milk
  • 2 cups half & half or light cream
  • 10 ounces uncooked yolkless egg noodles
  • 1 cup frozen peas

Directions

In a large pot or dutch oven, melt butter over medium-high heat. Add chicken thighs and sear each side (about 3 minutes per side). Add the onion, garlic, carrots, and celery and cook for about 4 minutes, stirring often. Stir in flour, parsley, bullion base or cube, salt, and pepper.

Pour in broth and stir well to combine. Increase heat and bring to a boil. Soup should begin to thicken. Reduce heat to medium-low and partially cover pot. Let soup simmer for about 20 minutes. After 20 minutes, check that chicken is cooked through.

Remove soup from heat and transfer chicken thighs to a cutting board. Using two forks, pull the meat away from the bones and shredded the chicken.

Return shredded meat back to the soup and add milk, half & half, and noodles. Bring to a boil over medium-high heat and allow to cook for 6-8 minutes, or until the noodles are beginning to soften. Add the peas and cook for a few more minutes until noodles are soft.

Add salt and pepper to taste. Serve with rolls or crusty bread.

 

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