You’ll never reach for canned chicken noodle soup again after trying this recipe.
| Ingredients | Instructions |
|---|---|
| • 1 lb fresh chicken breasts • 48 oz chicken broth (homemade preferred) • 2 Fresh bay leaves • Black pepper to taste • White wine | 1. Simmer chicken breasts in chicken broth with bay leaves, black pepper, and white wine until cooked through. Drain and set aside, reserving the cooking liquid. Dice the chicken and set aside. |
| • 6 Tbsp unsalted butter • 1 cup carrot, diced small • 1 cup celery, diced small • 1 cup onion, diced small • 2 tsp white pepper • 2 bay leaves • 2 Tbsp fresh thyme (optional) | 2. Sauté butter, carrot, celery, onion, white pepper, bay leaves, and thyme (if using) until soft. |
| • ½ cup flour | 3. Sprinkle flour over the vegetables and stir to create a roux. Cook for 2 minutes. |
| • Reserved chicken cooking liquid • 14 oz white wine | 4. Add the reserved chicken cooking liquid, chicken broth, and white wine. Bring to a gentle simmer until thickened (~10 mins). |
| • 1½ cups heavy cream • 3 Tbsp Italian parsley | 5. Add heavy cream and parsley. Once it comes to a simmer the soup is done cooking, turn off heat. |
| • 2 cups cooked egg noodles • Salt to taste • Hot sauce to taste | 6. Finish with cooked chicken, egg noodles, salt, and hot sauce to taste. |