Ingredients1 h 32 m servings 347
- 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 51.7 10.7 58 2029 Full nutrition
ReviewsRead all reviews 6
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...
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...
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 added some broccoli that I had left over and everyone loved it. It will be one more f our main stays.