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Tips For Perfect Results
- Use homemade or high-quality chicken broth for the best flavor.
- Cook the noodles separately to prevent them from becoming mushy in the soup.
- Add fresh herbs like parsley or thyme at the end for a bright, fresh taste.
Ingredients 0/16
Why This Recipe Is So Easy To Love
Step 1
Bring the chicken stock, whole garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Once it’s boiling, lower the heat and let it simmer, covered, for about 35 minutes so all those flavors can meld together. Then, strain out the garlic, peppercorns, and bay leaf from the broth.
Step 2
Add the chopped onion, carrots, celery, thyme bundle, salt, Italian seasoning, celery leaves, and some black pepper to the pot. Let everything simmer gently over medium-low heat until the carrots are nice and tender, which should take around 18 minutes.
Step 3
Once the veggies are soft, bring the soup up to a gentle boil again and stir in the egg noodles and corn. Cook until the noodles are tender but still have a little bite to them, about 8 minutes. At this point, remove the thyme bundle and toss it out.
Step 4
Finally, stir in the cooked chicken and cream, then let the soup simmer for a few more minutes until everything is warmed through. Give it a taste and adjust the seasoning if you need to, then it’s ready to serve!
