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How to make it

  • Sautee onion and garlic in olive oil for about 5 minutes in large stock pot.
  • Add carrots and celery, mushroom, chicken, chicken stock, water, chicken base, thyme, rosemary, salt, pepper, and splash of white wine. Cook on medium heat until veggies are tender, about 15 minutes.
  • In a separate pot, boil egg noodles until tender. Drain, set aside.
  • In a medium sauce pan, melt butter.
  • Add flour 1 tbs. at a time, whisking after each addition until smooth.
  • Whisk in heavy cream a little at a time until smooth.
  • Whisk in milk a little at a time until smooth.
  • Add to stock pot making sure to mix well.
  • Cook for 10 to 15 minutes until thickened.
  • Add egg noodles and serve with some crusty bread.

Reviews & Comments 2

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    " It was excellent "
    wholelottarosie62 ate it and said...
    I would gladly give you more than 5 forks for this one. My family Loved this soup. It was wonderful, and yes I did have to double it, and there was barely any left. I served it with Noir's mushroom bread, and a green salad. WONDERFUL!!!!!! Thanks, Girl
    Was this review helpful? Yes Flag
    " It was excellent "
    wholelottarosie62 ate it and said...
    This MIGHT feed 2 or 3 in my family!! It sounds great. I am making this tomarrow, cause I actually have everything already. Of course, I'll have to double or triple it to feed my fat family...lol Thanks for a great recipe in advance 'cause I know it will be delicious.
    Was this review helpful? Yes Flag

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