Ingredients1 h 32 m servings 347 cals
- 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.
- 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.
Per Serving: 347 calories; 14.6 g fat; 51.7 g carbohydrates; 10.7 g protein; 58 mg cholesterol; 2029 mg sodium. Full nutrition
ReviewsRead all reviews 5
I left out the corn due to personal preference but other than that kept it as written. This turned out pretty good. I think it needed a tad more seasoning so next time I will add more Italian se...
Amazing. I added some potatoes to the pot - making the soup a little thicker and creamier. I also added a little Tabasco sauce and it is just delicious!
I loved this recipe. I used a poultry mix of fresh herbs in my broth to start. Added mushrooms and bacon bits to make it heartier. Used sweet potato noodles instead of egg noodles. AND served it...
I added some broccoli that I had left over and everyone loved it. It will be one more f our main stays.