As much as I love to cook, one of the things I rarely make is soup. I am not really sure why, but it always kind of intimidates me. Sure, I make stock, but I never seem to take it to the next level and actually make soup. Probably because I am just usually much of a “soup kind of girl”. It always seems too thin, too salty, too bland, in other words, just not very exciting. So when I decided to make a pot of soup yesterday, I had a particular kind of soup in mind.
I wanted it to be thick, slightly creamy, plenty of flavor and with tasty egg noodles. Originally, I was planning on making my own noodles, since they aren’t much trouble, but when I was at the store, I ran across Country Pasta Homemade Egg Style Pasta. They looked like what I was planning to make and after reading the ingredients I was impressed and decided to give them a try. One word: Fabulous! Don’t miss out on these tasty timesavers if you can find them in a store near you.
Now that I had the noodles, all I needed was a roasted chicken (again when you can buy a tasty roasted chicken from Costco for under $5.00, why not?), stock, vegetables and cream.
If you are counting calories, you can substitute fat-free evaporated milk for the cream or skip it altogether.
Extra Thick Chicken Noodle Soup
- 2 tbsp. olive oil
- 1 sweet yellow onion, diced
- 2 – 3 medium carrots, diced
- 2 celery stalks, diced
- 1 leek, white & light green parts, chopped
- 1 cup baby red potatoes, quartered
- 2 garlic gloves, minced
- 1 tbsp. thyme
- 3 tablespoons sherry
- 1 roasted chicken, white & dark meat shredded
- 6 – 8 cups organic chicken broth (low sodium)
- ½ – ¾ cup heavy cream
- 1 package dried homestyle egg noodles
Heat olive oil in Dutch oven or heavy pot over medium heat. Add the onion, carrots, celery and leeks and sauté for about 5 minutes, stirring constantly. Add garlic & dried thyme and cook for another minute or two.
Add the sherry, sauté for another minute and then add chicken broth & potatoes, bring to boil and then cover and simmer for about an hour or until potatoes are tender. Add cream and shredded chicken, stir well and raise heat to medium and cook for approximately 10 minutes, stirring constantly to prevent scorching. Check seasoning and add salt & pepper to taste. Add ½ package noodles and cook until noodles are tender. Noodles will absorb some of the soup, so you may need to add additional broth.
This is where you personal preference will come into play. You can add more noodles if desired, more broth to thin the soup out or if you prefer it thicker, you can mix 3 tablespoons cornstarch into ½ cup chicken broth and then add to soup.
Check seasoning one more time prior to serving.