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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
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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
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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.
Frequently Asked Questions
- → 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.