Creamy Chicken Egg Noodle Soup Recipes

Steps:

• 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.
• 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.
• Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Steps:

• Remove skin from the chicken and chop the meat.
• Put the chicken into a slow cooker with the onions, celery, carrots and peas.
• Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
• Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles.
• Season to taste and serve. Enjoy!

Steps:

• Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
• Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
• Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
• Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!

Steps:

• Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
• Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
• Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Steps:

• Mix the softened butter and flour together thoroughly and set aside.
• Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
• Remove the chicken and set aside.
• Add the vegetables to the dutch oven and saute for 2-3 minutes.
• Add the water, milk, and boullion cubes and bring to a rolling boil.
• When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
• Add the chicken back to the pot along with the seasonings.
• Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
• Add the mixture back to the pot, stirring constantly.
• Simmer for 5 more minutes or so until the soup is thickened to your liking.
• Season with salt and pepper to taste and serve with crusty Italian bread.

Steps:

• Remove skin from chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 1/2 to 4- quart slow cooker. Stir in broth, soups and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours.
• When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve.

Steps:

• Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
• Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
• Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
• When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
• We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
• After the flour and noodles have cooked, it's ready to serve!

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.