This chicken noodle soup is so good, you may want to double the batch! Good Classic comfort in a bowl!
Ingredients and Variations
Ingredients: Chicken breast, yellow onion, garlic, celery, carrots, butter parsley, fresh sage, fresh thyme, poultry seasoning, onion powder, chicken broth, heavy cream, salt and pepper. Noodles – AP flour, salt and eggs.
Variations: chicken thighs can be used in place of breast, fresh dill and lemon juice can be added, any extra veg you like can be added. Fresh oregano is also a good herb to add. Sharp white cheddar or parmesan cheese can also be added for a cheesy version.
Small Batch Creamy Chicken Noodle Soup
4
servings30
minutes40
minutesIngredients
1 1 medium onion, diced
5 stalks 5 celery, chopped
5 5 carrots, diced or 1 pint canned
4 cloves 4 garlic, minced
2 tbsp 2 butter
3 3 chicken breast, diced
3 tsp 3 onion powder, divided
2 tsp 2 salt, divided
2 tsp 2 pepper, divided
8 cups 8 chicken broth
2 tsp 2 fresh sage, chopped
2 tsp 2 dried parsley or fresh
4 sprigs 4 thyme
1/2 cup 1/2 heavy cream
- Noodles
1 1/2 cups 1 1/2 AP flour
1/4 tsp 1/4 salt
2 2 whole eggs
Directions
- sprinkle chicken with a teaspoon each of salt, pepper and onion powder, toss to coat and set aside for 20 minutes.
- In a pot, cook onion, garlic, celery and carrots in butter for 3 minutes, add chicken stock, herbs. a teaspoon of salt, pepper and 2 teaspoons of onion powder. Bring to a boil, then add chicken and reduce heat to low, cover and simmer the chicken for 30 minutes until cooked through.
- Noodles: mix all ingredients together to form a dough, knead for 5 minutes, cover and let rest for 20 minutes. Then roll dough out as thin as you can and cut into desired shape of noodles.
- Cook noodles for 3 minutes in salted water separate form soup. Using a slotted spoon, then transfer noodles to soup when cooked.
- Add cream last and serve!
