Homestyle Creamy Chicken Noodle Soup


Homestyle Creamy Chicken Noodle Soup


After a cool, particularly windy day, this Homestyle Creamy Chicken Noodle Soup hit the spot!  You gotta love big chunks of chicken and mushrooms, thick noodles and a creamy broth.  Don’t you feel warm just thinking about it?  We will still have some cool weather here in Wyoming, and chicken noodles soup always makes you feel better about everything.  I also made the Homemade Rosemary Cheese Crackers to go with it.  Follow the link for that delicious recipe.  Good stuff.
Homestyle Creamy Chicken Noodle Soup


12 oz Kluski Noodles

3 1/2 cups cooked chicken, diced

3 chicken bullion cubes dissolved in 3 cups of water

2 1/2 cups half-and-half

1/3 cup celery, diced

1/3 cup onion, diced

1 small carrot, diced

4 oz white mushrooms, quartered

3 tablespoons butter, divided

2 cloves garlic, minced

1/2 cup parsley, coarsely chopped

1 teaspoon salt

1/2 teaspoon fresh ground pepper

Cooking Directions:

Boil noodles until they just start to get tender, but not done, and drain.  Melt two tablespoons of the butter in a large Dutch oven over medium heat, add onion, celery, carrot, and garlic. Cook for a couple of minutes or until the onions and garlic start to brown.  Stir in chicken bullion that has dissolved in water, salt, pepper and chicken.  Meanwhile in a small skillet add remaining tablespoon of butter and mushrooms.  Cook mushrooms until they start to brown, stirring occasionally then add to soup.  Add half -and- half, noodles and parsley.  Cook over medium heat for 15 to 20 minutes or until noodles are heated through.  Serve with crusty bread or  some Homemade Rosemary Cheese Crackers.




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