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I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It’s creamy but very light. Sooo delicious!
Ingredients
- 8 cups chicken stock
- ½ bulb garlic
- 4 whole black peppercorns
- 1 bay leaf
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 large stalks celery, diced
- 8 sprigs fresh thyme, tied together with kitchen twine
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon dried celery leaves
- ¼ teaspoon fresh cracked black pepper
- 2 cups egg noodles
- 1 cup corn
- 2 cups diced cooked rotisserie chicken
- ½ cup heavy whipping cream
Directions
Step 1
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.
Step 2
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.
Step 3
Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat8g | 40% |
| Cholesterol58mg | 19% |
| Sodium2029mg | 88% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber13g | 45% |
| Total Sugars8g | |
| Protein11g | |
| Vitamin C104mg | 518% |
| Calcium330mg | 25% |
| Iron12mg | 66% |
| Potassium845mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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