Creamy Chicken Noodle Soup

Name: Creamy Chicken Noodle Soup
Total time: 7200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 3 to 4 pound whole chicken; 2 medium onions, cut in fourths; 3 lb chicken wings; 2 carrots, cut in 2 inch pieces; 2 celery stalks cut in 2 inch pieces; 6 whole peeled garlic cloves; 6 ounce chunk of romamo cheese, cut in half; 1 tsp dry rosemary; 1 tsp dryed thyme; 1/4 tsp poultry seasoning; 1 bay leaf; 10 whole peppercorns or 1/2 teaoon lack pepper; 1/4 cup dry white wine; 8 to 10 cups no or low sodium chicken broth; olive oil for roasting pan.; 2 boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached; 10 slices pepperoni; 2 carrots, sliced; 2 celery stalks, cut in 2 inch pieces; 1 large onion, chopped; 6 stalks bok Choy with some tender green leaves, cut into 1 inch pieces; 1/4 cup heavy cream; 1 tsp hot sauce, such as Franks brand; 3 oz dry medium egg noodles, cooked and drained; 2 tbsp romano or parmesan cheese, gratec; 3 sliced green onions; salt, pepper and hot sauce. Taste to adjust these seasonings

fenway @Fenway

This soup.is a labor of love for me, it takes a bit of time to make, but is really very simple and the results are unbeatable. This soup is a family favorite. I often make it without the added cream for a more classic chicken noodle soup. This soup today is dedicated to my beautiful daughter who requested it!

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Ingredients

2 hours

12 servings

FOR SOUP STOCK
13 to 4 pound whole chicken
2 mediumonions, cut in fourths
3 lbchicken wings
2carrots, cut in 2 inch pieces
2celery stalks cut in 2 inch pieces
6whole peeled garlic cloves
6ounce chunk of romamo cheese, cut in half
1 tspdry rosemary
1 tspdryed thyme
1/4 tsppoultry seasoning
1bay leaf
10whole peppercorns or 1/2 teaoon lack pepper
1/4 cupdry white wine
8to 10 cups no or low sodium chicken broth
olive oil for roasting pan.
FINISHED SOUP
2boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached
10slices pepperoni
2carrots, sliced
2celery stalks, cut in 2 inch pieces
1large onion, chopped
6stalks bok Choy with some tender green leaves, cut into 1 inch pieces
1/4 cupheavy cream
1 tsphot sauce, such as Franks brand
3 ozdry medium egg noodles, cooked and drained
GARNISH SOUP
2 tbspromano or parmesan cheese, gratec
3sliced green onions
salt, pepper and hot sauce. Taste to adjust these seasonings

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Steps

2 hours

1

MAKE CHICKEN STOCK
2

Preheat oven to 450. Grease a large oven proof skillet or roasting pan with olive oil. Place whole chicken and chicken wings in pan.
3

Roast about 30 minutes until.browned
4

Remove chicken to a large stockpot. Add wine to roasting pan and bring to a boil, scrapping up.any bits and boil.until.just a couple of tablespoons are left.pour into stockpot with chicken..
5

To stockpot add vegetables, romano cheese and seasonings
6

Add chicken broth to cover. Simmer 3 to 3 1/2 hours skimming off any foam.that comes to the top for the first 30 minutes
7

Strain stock into clean pan, discard solids and chill.stock overnight
8

Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! )
9

Bring stock to a simmer, add cream and finish soup.
10

TO FINISH SOUP
11

In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end.
12

Remove chicken breasts from white marinade and pat dry
https://cookpad.wasmer.app/us/recipes/347418-white-marinade-and-barbeque-sauce-for-meat-and-seafood

White Marinade and Barbeque Sauce for Meat and Seafood
13

Into oil from.pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through.
14

Remove to a plate to rest 10 minutes then cut into bite size pieces
15

Into pot chicken was cooked in add all finished soup vegetables, add water or chicken broth just to cover and cook until vegetables are tender, about 20 minutes
16

Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles.and heat through.
17

Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,.pepper or hot sauce if needed
18

NOTE,This soup can be made without the cream for a more classic chicken noodle soup

Linked Recipes

White Marinade and Barbeque Sauce for Meat and Seafood

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Cooksnaps

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fenway @Fenway

on November 11, 2014 21:13

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.