Recipes Cream of Chicken and Noodle Soup with Mushrooms

The following recipe is a popular soup for the holidays, and will warm the hearts of your guest, and also their tummies. This is a hearty and rich soup, and will serve as a complete meal. Goes great with a garden salad and rustic bread. Any fowl may be used, so use your leftover turkey for this. So gang, roll up your sleeves, put on your chef hat, and let's make some soup with Billy!

Cream of Chicken and Noodle Soup with Mushrooms

• 48 oz. (1.5 quarts) chicken broth.
• 8 oz. Chicken breast (2 each), diced to approximately ¼ inch, or desired.
• 8 oz. of coarse-cut peeled carrots (cello pack of peeled baby carrots may be used)
• One small onion, fine diced.
• 8 oz. sliced mushrooms.
• 2 tablespoons of olive oil.
• 1 stick of unsalted butter.
• 6 tablespoons of all purpose flour.
• 1 teaspoon (or to taste) of sea salt.
• 1/8 of a teaspoon of ground black pepper.
• 1 cup of heavy cream. (less, depending on richness desired)
• 4 oz. (raw weight) of wide egg noodles

Preparation

It is always expedient to prep ingredients before introduction. Have the vegetables peeled and cut, and the chicken breast cut to your desire. Scale out all dry ingredients, and per-measure wet ingredients.

The noodles should be cooked (separately) and cooled ahead of time, as they are added to the soup at the very last. Cook noodles in lightly salted water until just done (do not over-cook). Remove from heat and flush with cold water to cool and remove starch; set aside until needed.

Method

Turn burner to moderate heat, and add olive oil to a stock pot, or non stick pan. Melt the butter, and then add the raw chicken pieces; cook until just done. Pre-cooked meat may be substituted, but then go immediately to the next step.

Add the carrots and onion, and cook until the carrots are just done, not over-cooked (approximately 5 minutes) or to your liking. Stir in the flour, and cook for approximately four minutes, or until slightly tan in color. Stir frequently to avoid scorched pan.

Remove product from the heat, and slowly introduce the chicken broth while stirring constantly. Place product back on the burner, and bring back to a slow simmer, stir frequently.

Immediately after product returns to a simmer, add the salt and pepper, and adjust to taste. Immediately add the mushrooms, return to simmer, add heavy cream, blend, and add noodles. Bring back to simmer, and remove from heat.

Garnish with fresh parsley. Enjoy!