Fall weather has officially arrived and it’s the perfect time for cozy dinners. This Creamy Chicken Noodle Soup from Damn Delicious is great for the cooler temps ahead.
Ingredients:
1/4 cup unsalted butter
1 sweet onion, diced
3 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
6 cups chicken stock
1 bay leaf
Salt and pepper
3 cups shredded rotisserie chicken
2 cups wide egg noodles
1/2 cup heavy cream
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley leaves
Directions
Melt butter in a large stockpot over medium heat and add onion, carrots and celery. Cook for about 3-4 minutes. Stir in garlic and thyme and cook for about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf. Season with salt and pepper, to taste.
Bring the soup to a boil, then reduce heat and simmer. Cover and let simmer for about 10 minutes.
Stir in chicken and pasta and cook for about 10-12 minutes. Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes. Season with salt and pepper.