Enough To Warm Your Heart

Homemade Creamy Chicken Noodle Soup

When the weather turns cold, only something as soothing and comforting as homemade chicken noodle soup will make life worth enjoying again. This recipe uses homemade chicken broth—and it really is much, much better to do this—but in a pinch store-bought can stand in.

TIP: Use a supermarket rotisserie chicken if you like.

Store-bought or cooked yourself, you won’t be disappointed!

Homemade Creamy Chicken Noodle Soup

Ingredients

• 1 gallon homemade chicken broth (see note below)
• 4 cups of cooked chicken, diced or shredded
• 3 cups fresh mushrooms, chopped into ½" pieces, do not mince
• ½ stick of butter
• 2 cups of sliced carrots
• 2 cups of sliced celery, included leaves
• 1 cup of Italian parsley, minced
• 2 cups of frozen green peas
• ½ to 1 bag of thick egg noodles (Mrs. Miller's Old-Fashioned Egg Noodles)
• 4 cups whole milk (more if you like your soup less thick)
• ½ cup flour
• ½ tsp. sage
• 1 tsp. thyme
• ½ tsp. pepper
• 2 Tbsp. chicken bouillon (I use Better Than Bouillon brand)

Instructions

• Heat the chicken broth on low to medium heat.
• Saute' mushrooms in the butter.
• While mushrooms are sautéing, add the diced chicken to the chicken broth.
• Add the carrots, celery, Italian parsley.
• Add the mushrooms after sautéing.
• Add the sage, thyme, bouillon, and pepper.
• In a container with lid, mix 1 cup milk with ½ cup flour; tightly attach the lid and shake thoroughly.
• Add this milk/flour mixture to the pot.
• Add the rest of the milk (use more milk if you like it less thick).
• Add the egg noodles.
• Add the green peas.
• Cook for 15 minutes on medium high until the noodles are cooked to your texture preference (we like our noodles with a little 'bite' to them, 'al dente’).

For the chicken broth recipe, click here:

https://www.italianbellavita.com/2012/12/home-made-chicken-pasta-noodle-soup/