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Who doesn’t love a good bowl of chicken noodle soup once it gets cooler outside? This version is a little on the creamier and savory side. If you like rosemary, you’ll love this soup. I’ve made this several times for my family and it never lasts very long and they absolutely love it. If you give it a try, make sure to let me know what you think!
- 1 rotisserie chicken
- 1-1lb pkg wide egg noodles
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 – 3/4 cup chopped mushrooms
- 3/4 – 1 cup of heavy cream
- 10-12 cups of chicken broth (I use 1-6 cup box of low sodium broth and 1-6 cup box of regular chicken broth)
- 2 sprigs of rosemary
- 1 tsp of thyme
- salt & pepper to taste
- 2 small containers of shredded parmesan
- Sauté the carrots and celery over low to medium heat for 10 minutes or until tender, then add in chopped mushrooms and continue to heat until mushrooms have cooked down. Drain.
- While sautéing the carrots and celery, boil the pasta al dente and drain.
- Heat the chicken broth in a large soup pot and add sprigs of rosemary.
- Using the meat from a rotisserie chicken, chop chicken into smaller pieces or shred, whichever you prefer. Add to chicken broth.
- Add carrot, celery, and mushroom mixture to chicken broth.
- Add in cooked egg noodles.
- Add heavy cream.
- Add 1 container of shredded parmesan cheese.
- Continue to heat soup for a minimum of 20 minutes on low. The longer the soup heats, the more flavor cooks into it.
- Serve and top with shredded parmesan for a little more cheesy goodness!
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