Comfort Chicken Noodle Soup
This is the best cream based chicken noodle soup for the ultimate comfort soup.
Servings: 8 people
Equipment
- 1 large pot large - no joke - largest you have
- 1 ladle
- 1 cutting board and veggie knife
- Measuring spoons and cups
Ingredients
- 12 Cups chicken broth Split. Use gluten free if needed
- ¼ Cup sweet vermouth
- ¼ Cup butter Use dairy free if needed
- 1 Cup heavy whipping cream Use dairy free if needed
- 8 oz homestyle egg noodles Use gluten free if needed
- 1 Cup carrots sliced
- 1 Cup celery sliced
- ½ Cup flour Use gluten free if needed
- 1 ½ Cup cold water
- 1-2 Cup cooked chicken cubed or shredded
- 1-3 TBSP Italian seasoning Add more or less to your taste
- Salt and Pepper to taste
Instructions
- In a small saucepan, combine 1 cup of chicken broth, ¼ Cup vermouth and ¼ Cup butter. Bring the mixture to a boil and then reduce the heat and let simmer until the mixture has reduced to about ½ Cup.
- While vermouth mixture is cooking, put the remaining 11 cups of broth in a large pot and bring to a boil.
- Add noodles and cook for 5 minutes.
- Remove small saucepan from heat when only ½ Cup and stir in ½ Cup heavy whipping cream. Set mixture aside.
- Add carrots and celery and cook for another 5-8 minutes.
- Whisk ½ Cup flour and 1 ½ Cups cold water together to make the thickening agent, pour into the noodle and broth mixture, stir constantly while pouring. Bring to a boil again.
- Add the cream mixture, salt, pepper, chicken and 1-3 TBSP Italian seasoning. Heat through and serve immediately.
Notes
The alcohol cooks out of the wine. If you choose not to use the vermouth, the soup won't have the same sweetness, but it can be omitted.