Creamy Homestyle Chicken Noodle Soup

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Perfect for a chilly autumn evening...

Creamy Homestyle Chicken Noodle Soup

The BEST Creamy Homestyle Chicken Noodle Soup - full of hearty eggs noodles, TONS of veggies, tender chicken and a sherry-infused chicken broth that's comfort in a bowl. 

 Course Soup

 Cuisine American

 Keyword soup, chicken noodle soup, chicken soup

 Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 6 people

 Calories 273 kcal

 Author Nicole

Ingredients

• 2 tbsp unsalted butter
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 tsp kosher salt, divided
• 1 1/2 tsp dried thyme
• 2 large garlic cloves, minced
• 3 tbsp all-purpose flour
• 1/4 cup dry sherry
• 28 oz low-sodium chicken stock
• 1 1/2 cups whole milk (you can also use low-fat)
• 2 bay leaves
• 2 cups frozen homestyle egg noodles see note
• 1 lb chicken tenderloins

Instructions

1. Heat a large stock pot to a medium heat. Add butter. Once butter has melted, add onion, carrot, celery and 1 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes. 
2. Add thyme and garlic, cook another minute. Add flour, stir to coat veggies. Add sherry, chicken stock, milk, bay leaves, remaining salt, and egg noodles. Stir to combine. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. Once chicken has cooked through, remove from pot and cool slightly. Continue to simmer the soup. 
3. Once the chicken has cooled slightly, cut into bite-sized pieces, set aside. Continue to simmer the soup until the egg noodles are cooked, about 10-15 more minutes. They should be soft and plump. 
4. Add chicken back to the soup. Season to taste with salt and pepper. 

Recipe Notes

You can you gluten free noodles and flour to make this gluten free!

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Pumpkin Cream Cheese French Toast Casserole

Pumpkin Cream Cheese French Toast Casserole

 · 16 reviews · 1.5 hours · Vegetarian · Serves 12

Ingredients

• 1 loaf cinnamon-raisin bread - cut slices into quarters
• 1 package (8oz) cream cheese - cut into 1/2 inch to 1 inch chunks
• 8 large eggs
• 1 can evaporated milk
• 1 cup canned pumpkin
• 2/3 cup brown sugar
• 1/2 cup milk
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• Powdered confectioners sugar for sprinkling on top

Instructions

1. Preheat oven to 350 degrees if you're making it right away.
2. Arrange half of your bread in a greased large baking dish. (13 x 9 inch)
3. Layer with cream cheese chunks, then remaining bread.
4. In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt.
5. After it's well mixed, pour mixture over the bread.
6. Press the bread down so it's able to soak up the egg mixture.
7. Place in the fridge overnight if you're baking the next morning.
8. If you're baking now, let it soak for 15-30 minutes, or until the bread is well saturated.
9. Place in the preheated oven, covered for 40 minutes.
10. Uncover and sprinkle with pecans, bake uncovered for an additional 20-30 minutes or until golden brown. Insert a knife near the center. If it comes out clean, it's finished.
11. Let it sit for 5-10 minutes before serving.
12. Dust with powder confectioners sugar.
13. Serve with maple syrup.

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Only 75 Days Until Christmas!

BUFFALO CHICKEN PASTA in the crockpot!

YIELD: 8-12

BUFFALO CHICKEN PASTA

If Buffalo Wings and Mac 'N Cheese had a baby, this creamy and delicious meal would be it. A new twist on an old favorite.

PREP TIME10 minutes

COOK TIME4 hours

TOTAL TIME4 hours 10 minutes

INGREDIENTS

• 2 T Extra Virgin Olive Oil
• 4 or 5 Boneless Chicken Breasts
• 1 Cup Chunky Blue Cheese Ranch Dressing
• *¼ Cup Frank's RedHot Buffalo Wing Sauce
• 2 Cups Hot Water
• 1 Package (17.6 oz is what I use) Large Shell Pasta or Penne

INSTRUCTIONS

1. Use a 6 or 7 Qt CrockPot. Grease the Crock with the Olive Oil, then add the Chicken, Dressing, and Buffalo Sauce. Add your lid.
2. Cook on High for 3-4 hours (do 4 if using frozen Chicken) or Low for 6-7 hours.
3. Once the time has passed, remove the Chicken Breasts and chunk it up to your desired size. Return it to the Crock, and add the HOT water and Pasta.Stir well, cover and come back to stir every 15-20 minutes for one hour. The pasta should be set up properly by then. It’s ready to serve!

NOTES

* We use about ¼ Cup of Buffalo Sauce and it is just the right amount of spice for my young family, that’s a good starting point. Feel free to add more or less and just make up the difference in how much water you add.

** If it’s too runny, leave the lid off for a while and stir every few minutes, this will evaporate any extra liquid. If the pasta hasn’t set up, you may need to add more water, stir, put your lid back on and check it again in 15 minutes… this is the basics to cooking pasta in a Slow Cooker.**

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Adorable Fall Wreaths

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