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A comforting soup that elevates classic chicken noodle with a touch of cream and white wine, perfect for cold days or when feeling under the weather.
Essential Ingredients:
- Rotisserie chicken: Pre-cooked convenience
- Wide egg noodles: Perfect texture
- Heavy cream: Adds richness
- White wine: Depth of flavor
- Quality chicken stock: Foundation
- Fresh herbs: Brightens flavor
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Detailed Instructions:
- Build Base
- Sauté vegetables until soft
- Add garlic and herbs
- Deglaze with wine
- Stir in stock
- Add Components
- Bring to simmer
- Cook egg noodles
- Add shredded chicken
- Heat through
- Finish Soup
- Lower heat
- Stir in cream
- Season to taste
- Add fresh parsley
- Serve Hot
- Ladle into bowls
- Garnish with herbs
- Provide crusty bread
- Offer extra black pepper
Chef's Tips:
- Use unsalted stock
- Cook noodles al dente
- Add cream off heat
- Make extra for freezing
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The key to perfect texture is keeping noodles separate until serving if not eating immediately.
Frequently Asked Questions
- → Can I use raw chicken?
- Yes, cook diced chicken in butter first, then remove and add back later.
- → What noodles work best?
- Wide egg noodles are ideal, but any pasta works.
- → Can I freeze this soup?
- Not recommended. Cream and noodles don't freeze well.
- → How to make it lighter?
- Use half-and-half instead of cream, reduce butter.
- → How long does it keep?
- Store in fridge up to 3 days. Reheat gently.