Creamy Chicken Noodle Soup

Prep Time 25 min
Cook Time 20 min
Serves 8

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 carrots, peeled, chopped
  • 3 stalks celery, chopped
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley leaves
  • 3 garlic cloves, peeled, finely chopped
  • 8 cups low-sodium chicken stock
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 4 ounces (2 cups) uncooked dried egg noodles
  • 1 rotisserie chicken, meat removed and shredded
  • 1 cup Jilbert Dairy half & half
  • ¼ cup fresh parsley leaves, chopped

How to

  1. In 12-inch high-sided skillet melt butter over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until onion is tender (4 to 5 minutes). Stir in thyme, parsley and garlic; continue cooking 1 minute. Add chicken stock, bay leaves, salt and pepper. Continue cooking until mixture comes to a boil (2 to 3 minutes). Add noodles; cook according to package directions.
  2. Once noodles are tender stir in chicken; stir in half & half. Reduce heat to low; continue cooking, stirring occasionally, until chicken is heated through (2 to 3 minutes). Remove bay leaves; stir in fresh parsley. Serve immediately.

Recipe and image provided by Half & Half magazine.