Imagine sinking your spoon into a creamy, soul-soothing chicken noodle soup, but this time with an avant-garde flair that takes it beyond the traditional. Our Creamy Chicken Noodle Soup recipe uses the convenience of rotisserie chicken, adding layers of herbs, rich stock, and cream for a comforting, elevated experience. But not to worry, we also created a vegan version.
Ingredients:
2 cups rotisserie chicken, shredded
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 garlic cloves, minced
3 carrots, diced
3 celery stalks, diced
8 ounces baby Bella mushrooms, sliced
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
6 cups chicken stock
8 ounces egg noodles
1/2 cup heavy cream (or coconut milk for dairy-free option)
Salt and pepper, to taste
Fresh parsley, for garnish
In a large pot, heat olive oil and butter over medium heat. Add onion, garlic, carrots, and celery, and sauté until tender, about 5 minutes.
Add Mushrooms and Herbs
Add mushrooms, thyme, and rosemary to the pot. Cook until mushrooms are golden and herbs are fragrant, about 3-4 minutes.
Pour in the Stock
Pour in the chicken stock, bringing it to a simmer. Season with salt and pepper to taste.
Cook the Noodles
Add egg noodles to the pot and cook until al dente, following package instructions. Add additional stock if necessary to maintain desired consistency.
Add Chicken and Cream
Stir in the shredded rotisserie chicken and heavy cream. Simmer for another 5 minutes until everything is heated through.
Serve with Garnish
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Tip: Rotisserie chicken is already seasoned, adding an extra layer of depth to the soup. Opt for a low-sodium chicken stock if you’re watching salt intake, and taste as you go to keep the flavors balanced.
Nutritional Note: This version offers around 280 calories per serving, with protein-packed chicken, creamy broth, and hearty vegetables
