The Pioneer Woman Tasty Kitchen
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Homestyle Creamy Chicken Noodle Soup

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Level: Easy

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Description

You gotta love big chunks of chicken and mushrooms, thick noodles and a creamy broth. Don’t you feel warm just thinking about it?

Ingredients

  • 12 ounces, weight Kluski Noodles
  • 3-½ cups Chicken, Cooked And Diced
  • 3 cubes Chicken Flavor Bouillon
  • 3 cups Hot Water
  • 2-½ cups Half-and-half
  • ⅓ cups Onion, Diced
  • ⅓ cups Celery, Diced
  • 1 whole Carrot, Diced
  • 2 cloves Garlic, Minced
  • 4 ounces, weight White Mushrooms, Quartered
  • 3 Tablespoons Butter, Divided
  • ½ cups Parsley, Coarsely Chopped
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper

Preparation

Boil noodles until they just start to get tender but not done; drain. Melt two tablespoons of the butter in a large Dutch oven over medium heat. Add onion, celery, carrot, and garlic. Cook for a couple of minutes or until the onions and garlic start to brown. Stir in chicken bouillon that has dissolved in the 3 cups hot water, salt, pepper and chicken.

Meanwhile, in a small skillet, add the remaining tablespoon of butter and mushrooms. Cook mushrooms until they start to brown, stirring occasionally, then add to the soup. Add half-and-half, noodles and parsley. Cook over medium heat for 15 to 20 minutes or until noodles are heated through. Serve with crusty bread or some Homemade Rosemary Cheese Crackers.

Enjoy!

Miss

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