Name: Creamy Chicken Egg Noodle Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chicken stock - 8 cups; Garlic - ½ bulb; Whole black peppercorns - 4; Bay leaf - 1; Yellow onion, diced - 1; Carrots, diced - 2 large; Celery, diced - 2 large stalks; Fresh thyme, tied together with kitchen twine - 8 sprigs; Salt - 1 teaspoon; Italian seasoning - ½ teaspoon; Dried celery leaves - ½ teaspoon; Fresh cracked black pepper - ¼ teaspoon; Egg noodles - 2 cups; Corn - 1 cup; Diced cooked rotisserie chicken - 2 cups; Heavy whipping cream - ½ cup

Ingredients for - Creamy Chicken Egg Noodle Soup

1. Chicken stock 8 cups

2. Garlic ½ bulb

3. Whole black peppercorns 4

4. Bay leaf 1

5. Yellow onion, diced 1

6. Carrots, diced 2 large

7. Celery, diced 2 large stalks

8. Fresh thyme, tied together with kitchen twine 8 sprigs

9. Salt 1 teaspoon

10. Italian seasoning ½ teaspoon

11. Dried celery leaves ½ teaspoon

12. Fresh cracked black pepper ¼ teaspoon

13. Egg noodles 2 cups

14. Corn 1 cup

15. Diced cooked rotisserie chicken 2 cups

16. Heavy whipping cream ½ cup

How to cook deliciously - Creamy Chicken Egg Noodle Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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