Welp, I’d say this picture right here is the only introduction such a rich, warm, snuggly bite of cozy, creamy chicken noodle soup needs. It’s that good….and no one will blame you if you drown yourself in it like my sweet girl did!
- 4 Tbs butter
- 4 Tbs flour
- 1 c. peeled and chopped carrots
- 1 celery stalk, chopped
- 1 onion, finely chopped
- 1 Tbs minced garlic
- 1 rotisserie chicken, chopped
- 2 c. heavy whipping cream
- 3 c. milk
- 4 c. water
- 1/2 c. white wine
- 3 Tbs Better Than Bouillon chicken paste
- 3 bay leaves
- 1 heaping tsp. Italian seasoning
- 8 oz angel hair pasta
- Salt and pepper to taste
1. Melt 4 Tbs of butter in a large pot or dutch oven. Sauté carrots and celery for about 5 minutes.
2. Add in onions and garlic and continue to sauté until onions are translucent.
3. Whisk in your flour.
4. Add cream, milk, water, wine, chicken, chicken paste, and seasonings.
A lot of people asked me last time about the chicken paste. This stuff is amazing. It’s like bouillon on steroids. It just a more authentic; more chickeny (because that’s a word) flavor in my opinion.
And on a sidenote, I go through so many of these that I save the jars and use them for my seasonings. Not only are they the perfect size, I get a tremendous amount of satisfaction from upcyling anything!
5. Fold in uncooked pasta.
6. Slowly bring your soup to a boil, stirring often. Don’t set your stove to higher than medium heat, or you may scald your milk. Low and slow wins the creamy race!!
7. Once you get to a low boil, reduce the heat to simmer for about 10 minutes, partially covered. Continue to stir often.
8. Remove from heat. Fish out your 3 bay leaves. Ladle into bowls, sprinkle with fresh Parmesan cheese, and serve with a big hunk of crusty bread. De-Licious!
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