Cream of Chicken Noodle Soup
Ingredients
- 5 cups basic chicken stock (see recipe) or commercial chicken broth, undiluted
- 2 cups uncooked broad egg noodles
- 1 cup heavy cream
- ¼ tsp. salt
- ⅛ tsp. Sauer's Ground White Pepper
- ⅛ tsp. Sauer's Ground Nutmeg
- 2 tsp. Sauer's Parsley Flakes, divided
Preparation
1. In a large heavy saucepan, bring chicken stock to a boil over medium-high heat; add noodles.
2. Reduce heat to medium and cook 7 minutes.
3. Reduce heat to a simmer; stir in heavy cream, salt, pepper and nutmeg.
4. Cover and simmer for 10 minutes.
5. To serve, ladle into soup bowls; top each serving with a sprinkle of parsley.
Variation: 1-1½ cups chopped cooked chicken may be added, if desired.
2. Reduce heat to medium and cook 7 minutes.
3. Reduce heat to a simmer; stir in heavy cream, salt, pepper and nutmeg.
4. Cover and simmer for 10 minutes.
5. To serve, ladle into soup bowls; top each serving with a sprinkle of parsley.
Variation: 1-1½ cups chopped cooked chicken may be added, if desired.
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