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This heartwarming bowl combines traditional chicken noodle with a splash of cream and wine, making it ideal for chilly evenings or when you're feeling a bit under the weather.
Key Components:
- Already cooked chicken: Saves you tons of time
- Egg noodles: Gives the right bite
- Cream: Makes everything velvety
- White wine: Adds amazing flavor notes
- Good broth: The backbone
- Fresh herbs: Wakes up all the flavors
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Step-by-Step Guide:
- Create Foundation
- Cook veggies until tender
- Toss in garlic and herbs
- Pour wine to loosen bits
- Add the broth
- Mix Everything
- Let it bubble gently
- Boil the egg noodles
- Put in shredded chicken
- Warm it all together
- Complete The Dish
- Turn down the heat
- Mix in the cream
- Adjust salt and pepper
- Sprinkle fresh parsley
- Enjoy While Hot
- Pour into soup bowls
- Top with fresh herbs
- Serve with crusty bread
- Let folks add more pepper
Pro Cooking Tricks:
- Grab broth without salt
- Don't overcook the noodles
- Mix cream in after taking off heat
- Cook a bigger batch to save for later
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For the best results, don't mix your noodles in until you're ready to eat if you plan on having leftovers.
Common Recipe Questions
- → Is raw chicken okay for this?
- Sure, just sauté diced chicken in butter first, take it out, and add it back later.
- → Best noodles to use?
- Wide egg noodles are the top pick, but any kind of pasta works just fine.
- → Can this soup go in the freezer?
- Not the best idea, as cream and pasta don't freeze well.
- → How can I make it healthier?
- Swap cream for half-and-half and cut back on butter.
- → How long can I store it?
- Keep it in the fridge for up to 3 days. Heat it up slowly when ready to eat.