Chicken Noodle Soup with Mushrooms
Is there anything more comforting than a bowl of chicken noodle soup? This mushroom version is creamy and absolutely delicious. I can’t wait to make it again!
Ads
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Servings: 4 to 6
Ingredients
- 2 tablespoons (30 ml) olive oil
- 3 cubed chicken breasts
- 1 white onion, thinly sliced
- 3 garlic cloves, chopped
- 2 teaspoons (10 ml) fresh thyme leaves
- 1 teaspoon (5 ml) crushed fennel seeds
- 4 cups (360 g) sliced mushrooms of your choice
- 3/4 teaspoon (3.75 ml) salt
- 1/3 cup (80 ml) white wine
- 8 cups (1.75 L) reduced-salt chicken broth
- 3 bay leaves
- Pepper, to taste
- 340 g Barilla snowflake pasta
- 1/2 cup (125 ml) vegetable or regular cream
Ads
Preparation
- Heat oil in a large Dutch oven over a medium-high heat and brown the chicken cubes for 5 minutes, stirring only a few times. Set aside on a plate.
- In the same pan, cook the onion over a medium heat for 5 minutes, stirring frequently. Add oil if necessary. Add the garlic, thyme and fennel seeds, then cook for a further two minutes. Add the mushrooms and cook for a further two minutes.
- Deglaze with white wine and continue cooking for a further two minutes.
- Then add the stock, bay leaves and pepper, and bring to the boil. Add the pasta, reduce the heat slightly and cook for 1 minute less than the time indicated on the packet. Cook for one minute less than the time indicated on the packet for al dente pasta. Add the chicken and cook for a further three minutes.
- Add the cream and stir gently. Serve with a drizzle of olive oil and parsley, if desired.
Ads
