Creamy Chicken and Noodle Soup
This creamy soup is almost a stew. Combine it with a tossed salad and a bit of bread, and you have a perfect early autumn meal.
Ingredients
- 7 cups chicken broth
- 3 tbsp dry sherry
- 3 tbsp butter
- 2/3 cup heavy cream
- 3 cups wide egg noodles, uncooked
- 1/2 cup flour
- 1 cup water
- 2 cups diced, cooked chicken
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 cup chopped carrots
- 1 cup diced onion
- 1 tbsp olive oil
Instructions
- In a small saucepan, combine 1 cup of chicken stock with the sherry and butter. Bring to a boil and reduce to about 1/3 cup. Stir in the cream and set aside.
- In a large pot, sauté the onion and carrot in the olive oil until onions are soft. Add salt, pepper and thyme. Add the remaining stock to the pot and bring to a boil. Add noodles and cook until tender, about 12 minutes.
- Whisk the flour and water in a measuring cup, or small bowl, until smooth. Stir flour mixture in to the noodle pot.
- Allow the soup to boil for 2-3 minutes, then stir in the cream mixture and chicken.
- Season with salt and pepper to taste, and serve.