Creamy Chicken Egg Noodle Soup

Ditch store-bought or canned soup in favor of this creamy homemade version with rotisserie chicken, fresh vegetables, and egg noodles.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 12 mins
• Total Time: 1 hr 32 mins
• Calories: 347 Calories

Ingredients

• 1 teaspoon salt
• 1 bay leaf
• 2 large carrots, diced
• 4 whole black peppercorns
• 2 cups egg noodles
• 1 cup corn
• 8 cups chicken stock
• 1 yellow onion, diced
• 2 large stalks celery, diced
• 2 cups diced cooked rotisserie chicken
• 8 sprigs fresh thyme, tied together with kitchen twine
• 0.5 cup heavy whipping cream
• 0.5 teaspoon Italian seasoning
• 0.5 bulb garlic
• 0.5 teaspoon dried celery leaves
• 0.25 teaspoon fresh cracked black pepper

Recipe Instructions

Step 1

Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.

Step 2

Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.

Step 3

Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.