Rating: 5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!

Recipe Summary

cook:
1 hr 12 mins
total:
1 hr 32 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

347 calories; protein 10.7g; carbohydrates 51.7g; fat 14.6g; cholesterol 58.2mg; sodium 2028.9mg. Full Nutrition
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