There is nothing better than a warm soup on a chilly day and a bowl of comfort when you’re sick. Chicken noodle soup is ALWAYS A WIN!
However,
This is no ordinary chicken noodle soup recipe!
This is a cream based chicken noodle soup, so it does not have a clear broth. The cream is definitely a surprise addition that is delightful! Trust me until you try it yourself!
Another surprise ingredient in this chicken noodle soup is the sweet vermouth. Vermouth is a wine, but as you cook the mixture the alcohol cooks out. You can make this chicken noodle soup without the alcohol, but in all truth it adds the sweetness to the soup.
In all truth, if you don’t need dairy free, use all the YUMMY true dairy! ha ha ha However, since my body cannot handle the dairy at all, I am so grateful for the alternatives that still keep this recipe my favorite chicken noodle soup!
Eat this soup with the following ideas:
Serve with:
French bread, French bread with butter, Garlic bread
Croutons, Crackers, Cornbread, Pretzels
Fruit
Comfort Chicken Noodle Soup
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.
