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
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.
Ingredients
1 teaspoon salt
½ cup heavy whipping cream
1 bay leaf
2 large carrots, diced
½ teaspoon Italian seasoning
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
¼ teaspoon fresh cracked black pepper
½ bulb garlic
8 sprigs fresh thyme, tied together with kitchen twine
