Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

By: Kecia’s Flavor Breakthrough!

March 3, 2014

I have been craving chicken soup so badly lately! Usually this time of year I am starting to crave more springtime salads and grilling ideas, but this year with the weather being soooo cold it is still soup I want! As I have told you, my family likes a creamy soup. By all means leave out the cream if you prefer a lighter soup. I have also mentioned I like to cook the pasta separate from the soup and add it right before serving to each portion. This way the pasta stays firm and I can control how much I get while I can load up my Honey and son with the pasta they like!

Serves 6

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients

2 boneless skinless chicken breasts

2 tbsp olive oil

2 carrots, peeled and chopped

3 stalks celery, chopped

1 onion julienned

1 clove garlic minced

½ cup dry white wine

4 cups chicken stock

1 tbsp chicken base

1 tsp oregano

2 bay leaves

2 tsps rosemary

1 tsp thyme

1 tsp sage

1 tsp savory

Salt and pepper to taste

1 cup baby spinach, julienned

½ cup light cream

2 cups prepared ditalini pasta (or your favorite soup pasta)

1 little dried parsley and a bit of shredded parmesan for garnish

Instructions

Cut up chicken breast in small bite size pieces. In a large stock pot or Dutch oven heat olive oil over medium heat, add chicken and brown on all sides.

Add carrots, celery and onion to pot. Cook until onion becomes slightly translucent.

Add garlic and cook an additional minute. Stir in wine to deglaze the pan.

Add stock, chicken base, oregano, bay leaves, rosemary, thyme, sage, savory and salt and pepper.

Bring soup to a boil, reduce heat, cover and simmer for at least 30 minutes to let flavors combine.

Add spinach and cook until it is softened. Test seasonings and add more salt and pepper if needed.

Reduce heat to low and stir in cream. Heat through.

Place ½ cup of the prepared pasta in the bottom of a bowl.

Ladle soup over pasta, top with a sprinkle of the parsley and a little parmesan cheese.

Serve hot with a nice grilled cheese or some crackers.

Store left over pasta separate from soup so it doesn’t get mushy.

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12 Comments

    • Kecia

      Thank you Aunt Bee!! I hate mushy pasta in my soup. It is why I could never eat canned chicken noodle soup when I was growing up!

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