Creamy Chicken Noodle Soup
Of course you could use cooked left-over turkey instead of chicken.
Servings: 20 cups
Ingredients
- 12 c. chicken stock or broth
- 1 (24 oz.) pkg. Reames home-style egg noodles
- 2 bay leaves
- 2 tsp. dried parsley
- 1/2 tsp. dried thyme
- 1 tsp. black pepper
- 2 c. onion chopped
- 2 c. celery chopped
- 2 c. carrots sliced
- 8 T. butter
- 1/2 c. flour
- 2 c. heavy cream or half and half
- 1 lb. cooked boneless, skinless chicken
- 1 c. frozen petite peas
- Salt and pepper to taste
Instructions
- Bring chicken broth to a boil. Add noodles and bay leaves, simmer for 20 minutes. Stir often. Add parsley, thyme, black pepper, onions, celery and carrots. Simmer for 10 minutes.
- Meanwhile, melt butter in a skillet. Whisk in flour, cook and stir for 1-2 minutes.
- Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture and peas, cook and stir until thickened, about 2 minutes. Add cooked chicken, stir to combine and heat through. Season with salt and pepper to taste.
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