Rich Chicken Soup with Egg Noodles

Ingredients

• 8 cups chicken stock
• ½ bulb garlic
• 4 whole black peppercorns
• 1 bay leaf
• 1 yellow onion, diced
• 2 large carrots, diced
• 2 large stalks celery, diced
• 8 sprigs fresh thyme, tied together with kitchen twine
• 1 teaspoon salt
• ½ teaspoon Italian seasoning
• ½ teaspoon dried celery leaves
• ¼ teaspoon fresh cracked black pepper
• 2 cups egg noodles
• 1 cup corn
• 2 cups diced cooked rotisserie chicken
• ½ cup heavy whipping cream

Step 1

Bring the chicken stock, whole garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Once it’s boiling, lower the heat and let it simmer, covered, for about 35 minutes so all those flavors can meld together. After that, fish out the garlic, peppercorns, and bay leaf from the broth.

Step 2

Add the chopped onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and some black pepper to the pot. Let everything cook gently over medium-low heat until the carrots are nice and tender, which should take around 18 minutes.

Step 3

Turn the heat up just enough to bring the soup to a gentle boil, then stir in the egg noodles and corn. Cook until the noodles are tender but still have a bit of bite—about 8 minutes. Don’t forget to remove the thyme bundle before moving on.

Step 4

Finally, stir in the cooked chicken and cream, then let the soup simmer for another 3 minutes just to warm everything through. Give it a taste and adjust seasoning if needed, then it’s ready to enjoy!