Recipe: Tasty Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup.

Creamy Chicken Noodle Soup You can have Creamy Chicken Noodle Soup using 30 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Creamy Chicken Noodle Soup

  1. It’s of FOR SOUP STOCK.
  2. Prepare 1 of 3 to 4 pound whole chicken.
  3. It’s 2 medium of onions, cut in fourths.
  4. It’s 3 lb of chicken wings.
  5. You need 2 of carrots, cut in 2 inch pieces.
  6. Prepare 2 of celery stalks cut in 2 inch pieces.
  7. Prepare 6 of whole peeled garlic cloves.
  8. You need 6 of ounce chunk of romamo cheese, cut in half.
  9. You need 1 tsp of dry rosemary.
  10. You need 1 tsp of dryed thyme.
  11. Prepare 1/4 tsp of poultry seasoning.
  12. It’s 1 of bay leaf.
  13. You need 10 of whole peppercorns or 1/2 teaoon lack pepper.
  14. Prepare 1/4 cup of dry white wine.
  15. Prepare 8 of to 10 cups no or low sodium chicken broth.
  16. You need of olive oil for roasting pan..
  17. You need of FINISHED SOUP.
  18. It’s 2 of boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached.
  19. Prepare 10 of slices pepperoni.
  20. It’s 2 of carrots, sliced.
  21. You need 2 of celery stalks, cut in 2 inch pieces.
  22. You need 1 of large onion, chopped.
  23. Prepare 6 of stalks bok Choy with some tender green leaves, cut into 1 inch pieces.
  24. Prepare 1/4 cup of heavy cream.
  25. It’s 1 tsp of hot sauce, such as Franks brand.
  26. It’s 3 oz of dry medium egg noodles, cooked and drained.
  27. You need of GARNISH SOUP.
  28. Prepare 2 tbsp of romano or parmesan cheese, gratec.
  29. Prepare 3 of sliced green onions.
  30. It’s of salt, pepper and hot sauce. Taste to adjust these seasonings.

Creamy Chicken Noodle Soup instructions

  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..
  3. Roast about 30 minutes until.browned.
  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…
  5. To stockpot add vegetables, romano cheese and seasonings.
  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.
  7. Strain stock into clean pan, discard solids and chill.stock overnight.
  8. Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! ).
  9. Bring stock to a simmer, add cream and finish soup..
  11. In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end..
  12. Remove chicken breasts from white marinade and pat dry
  13. Into oil from.pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through..
  14. Remove to a plate to rest 10 minutes then cut into bite size pieces.
  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.
  16. Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles.and heat through..
  17. Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,.pepper or hot sauce if needed.
  18. NOTE,This soup can be made without the cream for a more classic chicken noodle soup.