Friday, May 11, 2012

Creamy Goodness

What's better than chicken and noodle soup on a chilly day?  Creamy chicken and noodle soup.  I got a wow from the Mister on this one. 

Creamy Chicken and Noodle Soup

2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, cut in 1/4 inch slices
2 celery ribs, halved length-wise and cut in 1/4 inch slices
1/8 teaspoon dried thyme
1 bay leaf
8 cups chicken stock (add a couple of bouillon cubes if not flavorful enough)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup heavy cream
1 batch homemade egg noodles cooked(recipe to follow) or 8 oz store-bought cooked
1 1/2 cups shredded cooked chicken
1/4 teaspoon dried parsley
salt and pepper to taste

Place a large stock pot over medium heat and add olive oil.  Once oil is heated through, add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes or until the vegetables are softened but not browned.  Pour in the chicken stock, chicken, cream of chicken, and cream of mushroom and bring the liquid to a boil.  Reduce heat to medium-low and simmer for about 25 minutes.  Add the cooked noodles, dried parsley, and heavy cream.  Cook about 5 minutes or until heated through. 

Homemade Egg Noodles

2 cups flour
3 egg yolks 
2 teaspoons salt
1/2 -3/4 cup water
Using stand-mixer, measure flour into bowl, add egg yolks, whole egg and salt.  Thoroughly mix egg into flour.  Add water, one tablespoon at a time, mixing thoroughly after each addition.  Be sure to add only enough water to form dough into a ball.  Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.  If using a Kitchenaid, use dough hook to knead for about 5-7 minutes.  Cover and let rest for about 10 minutes.  Divide dough into four equal sections.  Roll dough, one section at a time, out until paper-thin, keeping remaining dough covered.  
Cut dough cross-wise into 1/4-inch for wide noodles
Cut strips into smaller pieces.  
Place in boiling water (with salt or chicken bouillon added) and cook for approximately 8-10 minutes.

Drain well.

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