Sort of Creamy Chicken Noodle Soup

Okay. I say “sort of” because there are three cups of cream in this! THREE!

THA-REE.

We’re fine.

It looks way brothier than I anticipated, but it was still heavenly we’re wrapping our heads (and mouths) around sort-of creamy chicken noodle soup.

And it’s basically French because there’s tarragon in it. Ha!

Never mind.

Let us peepeth?

A good rotisserie chicken is key. Get you something you can shred and call it.

Nothing too out of the ordinary here. Egg noodles were my choice, but if you’re in the mood for something else, I won’t call the cops.

Let’s flavor build. Butter and oil to start. Onions, carrots and celery to add. Garlic and tarragon to throw in. Good amount of salt. Our cast of characters is A-list, is what I’m trying to tell you.

In we’ll go with shredded chicken, stock and cream. Get it simmering for a little bit, then violently throw in the egg noodles. You truly just cook this until the noods (sorry) are tender and have soaked up all the cream, leaving you with a tiny slew of profanities.

But who’s to blame really.

SO GOOD. A classic flavor profile, but with a hint of cream. And the tarragon just takes it to a new level that will leave you speechless.

And I’m never speechless.

Do you know me at all?

Words for days.

She never quits.

Ever.

But this?

Yep.

Holy souples. (<–just made up that word. don’t ask.)

It’s going to be a cold weekend (and maybe snow?) so buckle up, pigeons!

Head first is encouraged.

Sort of Creamy Chicken Noodle Soup

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Ingredients

• 1 rotisserie chicken, shredded
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 white onion, chopped
• 4-6 garlic cloves, minced
• 2 Tbs. Butter
• 2 Tbs. Extra-virgin olive oil
• 4 cups chicken stock
• 3 cups cream or milk
• 8 oz egg noodles
• 2 Tbs. Freshly chopped tarragon, plus extra for garnish
• 1 lemon
• Coarse salt

Instructions

1. In a large soup pot, add the butter and oil over a medium high heat. Add the onions, carrots and celery to the pot and season with a good pinch of salt. Sauté about five minutes, letting the veggies soften and take on a bit of color. Add the minced garlic and tarragon; let this go another minute, until wildly fragrant.
2. Add the shredded chicken to the pot, along with the stock and cream. Stir it together and give the pot another good pinch of salt. Bring to a boil, then reduce to a simmer and add the egg noodles. It feels brothy now but the pasta will soak up quite a bit of the liquid. Let this simmer for a few minutes, until the noodles are tender.
3. Off the heat, squeeze in the lemon juice and taste it. Another pinch of salt? For sure.
4. Garnish with more tarragon and serve her up!
5. Serves 6-8.

7.8.1.2

666

https://bevcooks.com/2023/10/sort-of-creamy-chicken-noodle-soup/

See you never.