Creamy Mushroom Chicken Noodle Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is similar to the new soup served at Cracker Barrel. It's a delicious version of chicken noodle soup. Ingredients:
1 tbs. olive oil |
1 yellow onion, diced |
1 clove of garlic, minced |
2 carrots, sliced |
2 stalks of celery, sliced |
1 c. mushrooms, sliced |
2 boneless, skinless cooked chicken breasts, diced |
1 26 oz. container chicken stock |
2 c. water |
1 tbs. chicken base |
1 tsp. dried thyme |
1 tsp. dried rosemary |
salt and pepper to taste |
splash of white wine |
1/2 c. butter |
3/4 c. flour |
1 c. heavy cream |
1 c. milk |
1 1/2 c. egg noodles |
Directions:
1. Sautee onion and garlic in olive oil for about 5 minutes in large stock pot.
2. Add carrots and celery, mushroom, chicken, chicken stock, water, chicken base, thyme, rosemary, salt, pepper, and splash of white wine. Cook on medium heat until veggies are tender, about 15 minutes.
3. In a separate pot, boil egg noodles until tender. Drain, set aside.
4. In a medium sauce pan, melt butter.
5. Add flour 1 tbs. at a time, whisking after each addition until smooth.
6. Whisk in heavy cream a little at a time until smooth.
7. Whisk in milk a little at a time until smooth.
8. Add to stock pot making sure to mix well.
9. Cook for 10 to 15 minutes until thickened.
10. Add egg noodles and serve with some crusty bread.
|
|