I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!
Ingredients
- chicken stock: 8 cups
- bulb garlic: 0.5 piece
- whole black peppercorns: 4 piece
- bay leaf: 1 piece
- yellow onion: 1 piece (diced)
- carrots: 2 piece (diced)
- stalks celery: 2 piece (diced)
- sprigs fresh thyme, tied together with kitchen twine: 8 piece
- salt: 1 tsp
- italian seasoning: 0.5 tsp
- celery leaves: 0.5 tsp (dried)
- cracked black pepper: 0.25 tsp (fresh)
- egg noodles: 2 cups
- corn: 1 cup
- cooked rotisserie chicken: 2 cups (diced)
- heavy whipping cream: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
