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Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe
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Cooking Time : 2 minutes
Serving : 12
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Prepare the ingredients before making Creamy Chicken Noodle Soup in your home. Then, follow these steps below to serve Creamy Chicken Noodle Soup for your family or friends.

Ingredients: Creamy Chicken Noodle Soup

  • 1 3 to 4 pound whole chicken
  • 2 medium onions, cut in fourths
  • 3 lb chicken wings
  • 2 carrots, cut in 2 inch pieces
  • 2 celery stalks cut in 2 inch pieces
  • 6 whole peeled garlic cloves
  • 6 ounce chunk of romamo cheese, cut in half
  • 1 tsp dry rosemary
  • 1 tsp dryed thyme
  • 1/4 tsp poultry seasoning
  • 1 bay leaf
  • 10 whole peppercorns or 1/2 teaoon lack pepper
  • 1/4 cup dry white wine
  • 8 to 10 cups no or low sodium chicken broth
  • olive oil for roasting pan.
  • 2 boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached
  • 10 slices pepperoni
  • 2 carrots, sliced
  • 2 celery stalks, cut in 2 inch pieces
  • 1 large onion, chopped
  • 6 stalks bok Choy with some tender green leaves, cut into 1 inch pieces
  • 1/4 cup heavy cream
  • 1 tsp hot sauce, such as Franks brand
  • 3 oz dry medium egg noodles, cooked and drained
  • 2 tbsp romano or parmesan cheese, gratec
  • 3 sliced green onions
  • salt, pepper and hot sauce. Taste to adjust these seasonings

How to Make Creamy Chicken Noodle Soup

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Creamy Chicken Noodle Soup in your home by yourself.

    Step 1
  • Step 2
  • Preheat oven to 450. Grease a large oven proof skillet or roasting pan with olive oil. Place whole chicken and chicken wings in pan.
  • Step 3
  • Roast about 30 minutes until.browned
  • Step 4
  • Remove chicken to a large stockpot. Add wine to roasting pan and bring to a boil, scrapping up.any bits and boil.until.just a couple of tablespoons are left.pour into stockpot with chicken..
  • Step 5
  • To stockpot add vegetables, romano cheese and seasonings
  • Step 6
  • Add chicken broth to cover. Simmer 3 to 3 1/2 hours skimming off any foam.that comes to the top for the first 30 minutes
  • Step 7
  • Strain stock into clean pan, discard solids and chill.stock overnight
  • Step 8
  • Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! )
  • Step 9
  • Bring stock to a simmer, add cream and finish soup.
  • Step 10
  • Step 11
  • In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end.
  • Step 12
  • Remove chicken breasts from white marinade and pat dry
  • Step 13
  • Into oil from.pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through.
  • Step 14
  • Remove to a plate to rest 10 minutes then cut into bite size pieces
  • Step 15
  • Into pot chicken was cooked in add all finished soup vegetables, add water or chicken broth just to cover and cook until vegetables are tender, about 20 minutes
  • Step 16
  • Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles.and heat through.
  • Step 17
  • Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,.pepper or hot sauce if needed
  • Step 18
  • NOTE,This soup can be made without the cream for a more classic chicken noodle soup
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