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–+ servings

Creamy Chicken Noodle Soup

Yield: 8 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!
5 stars (42 ratings)

Ingredients

  • ¼ cup unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped fresh thyme leaves
  • ¼ cup all-purpose flour
  • ¼ cup dry white wine
  • 6 cups chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups leftover shredded rotisserie chicken
  • 2 cups wide egg noodles
  • ½ cup heavy cream
  • ½ cup frozen green peas
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in garlic and thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in wine, scraping any browned bits from the bottom of the pot.
  • Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
  • Stir in chicken and pasta, and cook until pasta is tender, about 10-12 minutes.
  • Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.
  • Serve immediately.