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A soothing broth that transforms traditional chicken noodle with a splash of cream and white wine, ideal for chilly evenings or when you're feeling a bit sick.
Key Components:
- Rotisserie chicken: Ready-to-use time-saver
- Wide egg noodles: Just the right bite
- Heavy cream: Creates silkiness
- White wine: Adds complexity
- Quality chicken stock: The base
- Fresh herbs: Lifts the flavors
Step-by-Step Guide:
- Create Foundation
- Cook veggies until tender
- Toss in garlic and herbs
- Pour wine to scrape up bits
- Add the stock
- Mix Elements
- Let it bubble
- Prepare egg noodles
- Mix in chicken pieces
- Warm everything up
- Complete Dish
- Turn down temperature
- Pour in cream
- Adjust salt and pepper
- Sprinkle fresh parsley
- Dish Up
- Pour into soup bowls
- Top with extra herbs
- Serve with bread on side
- Let folks add more pepper
Pro Tricks:
- Go with no-salt stock
- Don't overcook the noodles
- Mix cream in after taking off heat
- Double batch for later
For the best results, don't mix noodles with the soup until you're ready to eat if you won't finish it all at once.
Common Questions About This Recipe
- → Can I start with uncooked chicken?
- Absolutely. Sauté cut chicken in butter first, take it out, then mix it back later.
- → Which noodles are best for this?
- Egg noodles are great, but other types work just fine too.
- → Can I store this in the freezer?
- Not ideal. Cream and noodles don't hold up well when frozen.
- → How do I make the soup less heavy?
- Swap out cream for half-and-half and cut down on butter.
- → How long does it stay fresh?
- Keep it in the fridge for up to 3 days. Warm slowly when reheating.