This creamy rooster noodle soup tastes precisely the way it sounds! It’s traditional rooster noodle soup however creamy, wealthy and filling! Loaded with hearty rooster, tender carrots, supple noodles, and many scrumptious flavors, it’s excellent for winter!

Creamy Rooster Noodle Soup Elements

This creamy rooster noodle soup recipe is just like my traditional rooster noodle soup with some cream and thickening objects. It comes collectively shortly and simply and is ideal for these chilly winter months. Scroll to the underside of the submit for actual measurements.

• Cooked Shredded Rooster: You need to use rotisserie rooster or leftover rooster from a earlier recipe.
• Unsalted Butter: Provides a wealthy taste and is used to thicken the soup by making a roux.
• Greens: Chopped Carrots, add a vibrant coloration and the proper tender chunk. Celery and Onions give the soup that traditional savory taste and slight texture.
• Minced Garlic: Offers the soup the most effective savory taste!
• Seasonings: If you mix recent herbs like  Contemporary Thyme and Parsley with Salt and Black Pepper, you get a successful combo of traditional fragrant flavors which are comforting to the soul.
• All-Goal Flour: Together with the butter, the flour makes the roux that thickens the soup.
• Rooster Broth: The bottom of the soup that provides taste. Use retailer purchased or my do-it-yourself rooster broth.
• Extensive Egg Noodles: Offers the proper pasta, giving the soup a pleasant texture and absorbing all of the scrumptious taste.
• Heavy Cream: The star of the dish that makes every thing luscious and creamy.

Learn how to Make Creamy Rooster Noodle Soup

The great factor about this soup, aside from it being extremely scrumptious, is that all of it cooks in a single pot, making clean-up a snap! Your loved ones will beg you to make this yummy soup again and again through the winter months.

1. Cook dinner: Soften the butter in a big inventory pot over medium-high warmth, then add the carrots, celery, and onion. Cook dinner the veggies, stirring often, till they’re tender, about 5 minutes.
2. Whisk: Add the garlic, thyme, and parsley, and cook dinner one other minute. Whisk the flour and butter into the greens to create a paste.
3. Stir: Slowly whisk the rooster broth and heavy whipping cream to create a easy, creamy soup base.
4. Boil: Add the noodles, then salt and pepper to style. Stir every thing collectively, then convey to a boil. Scale back the warmth to low, cowl, and let simmer till the noodles are al dente.
5. Serve: When the noodles are virtually finished, add the shredded rooster and cook dinner till the noodles are finished. Serve recent with extra seasoning for garnish.