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Comforting Chicken Noodle Soup

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“I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 1 cup broth and butter in small saucepan.
  2. Bring to boil over high heat.
  3. Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
  4. Stir in cream.
  5. Set aside.
  6. Bring remaining 12 cups broth to a boil in Dutch oven.
  7. Add egg noodles and celery; cook until noodles are tender.
  8. Stir in reserved cream mixture; add chicken.
  9. Season to taste with salt and pepper, add parsley.
  10. Heat just to serving temperature.
  11. Do not boil.

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