French Creamed Chicken And Noodle Soup Recipes

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
• Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
• Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
• In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
• Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

CREAMY CHICKEN SOUP

Steps:

• For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
• Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
• For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
• Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
• Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
• Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

FRENCH CREAMED CHICKEN AND NOODLE SOUP

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season, to taste, with salt and pepper. Garnish with chives.

CREAMY CHICKEN NOODLE SOUP PIONEER WOMAN

Steps:

• Prepare the celery, carrots, and onion by dicing them. Place them in the Dutch oven.
• Next, you want to chop the chicken and set it aside.
• Add butter to the vegetables in the pot and saute' for 10 minutes over low heat until the vegetables are tender.
• Add the chicken, garlic powder, and dried parsley. Stir well.
• Now, Stir in the chicken broth and bring to medium-low heat.
• Cook soup for 20 minutes on low heat with the lid on.
• Add your wide egg noodles to the pot and cook them for about 10 minutes until tender, stirring frequently on medium heat. If not tender, cook them a little longer.
• Mix cornstarch with water and pour into the soup and make sure to stir until thickened over medium heat.
• At this point, you want to check the thickness of your soup, if it's too thin, then you need to add more cornstarch and water, while if it's too thin, then add a little milk, water, or chicken broth until the soup is just the way you like it.
• Remove the soup from the heat and stir in the heavy cream. Season with salt and pepper as desired.
• Finally, serve your Pioneer Woman Creamy Chicken Noodle Soup in bowls topped with crackers, if desired.