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Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup

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We hope you got insight from reading it, now let’s go back to creamy chicken noodle soup recipe. You can have creamy chicken noodle soup using 30 ingredients and 18 steps. Here is how you do it.

The ingredients needed to make Creamy Chicken Noodle Soup:
  1. You need FOR SOUP STOCK
  2. Use 1 3 to 4 pound whole chicken
  3. Get 2 medium onions, cut in fourths
  4. Provide 3 lb chicken wings
  5. Get 2 carrots, cut in 2 inch pieces
  6. Provide 2 celery stalks cut in 2 inch pieces
  7. You need 6 whole peeled garlic cloves
  8. Get 6 ounce chunk of romamo cheese, cut in half
  9. Prepare 1 tsp dry rosemary
  10. Provide 1 tsp dryed thyme
  11. Take 1/4 tsp poultry seasoning
  12. Provide 1 bay leaf
  13. Take 10 whole peppercorns or 1/2 teaoon lack pepper
  14. Provide 1/4 cup dry white wine
  15. Use 8 to 10 cups no or low sodium chicken broth
  16. Provide olive oil for roasting pan.
  17. You need FINISHED SOUP
  18. Use 2 boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached
  19. You need 10 slices pepperoni
  20. You need 2 carrots, sliced
  21. You need 2 celery stalks, cut in 2 inch pieces
  22. You need 1 large onion, chopped
  23. Provide 6 stalks bok Choy with some tender green leaves, cut into 1 inch pieces
  24. Use 1/4 cup heavy cream
  25. You need 1 tsp hot sauce, such as Franks brand
  26. Use 3 oz dry medium egg noodles, cooked and drained
  27. Provide GARNISH SOUP
  28. Use 2 tbsp romano or parmesan cheese, gratec
  29. Provide 3 sliced green onions
  30. Provide salt, pepper and hot sauce. Taste to adjust these seasonings
Instructions to make Creamy Chicken Noodle Soup:
  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.com/us/recipes/347418-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

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