unsalted butter 3 carrots, cut into cubes 3 stalks celery, cut in half lengthwise and sliced 1 small onion, diced 8 c. l0w-sodium chicken broth 2 c. water 1/2 tsp. kosher sea salt 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. paprika 1/4 tsp. dried parsley 1/4 tsp. thyme 1 (12 oz.) bag Reames Frozen Egg Noodles 3 tbsp. unsalted butter 1/4 c. all-purpose flour 1 c. whole milk 1/2 c. heavy cream 4 boneless skinless chicken thighs fully cooked and shredded OR 2 cups rotisserie chicken, shreddedIn a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. Carefully whisk mixture into the large pot. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender. Sprinkle with freshly chopped parsley, if desired.
Whether you're under the weather or feeling just fine, chickensoup always hits the spot. This simple version, which uses boneless, skinless chicken thighs, is particularly delicious when garnished with a small handful of chopped fresh herbs
Cook rice noodles according to package. SoupCuisine. Prep time 15 minsCook time 20 minsTotal time 35 minsA light and flavorful chickennoodlesoup with Asian flavors and a little bit of spice. 4Ingredients3 cups low sodium chicken broth. 1½ cups cooked rotisserie chicken breast. 3 ounces uncooked wide rice noodles (rice-flour noodles). Ladle 1⅓ cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional). 3 cups low sodium chicken broth. 1½ cups cooked rotisserie chicken breast. 3 ounces uncooked wide rice noodles (rice-flour noodles)