Creamy Chicken Noodle
This Creamy Chicken Noodle soup is a warm hug in a bowl! I love it for a weeknight dinner or to prep my lunches for the week. It has cream, parmesan, kale and elbow pasta for the perfect soup!
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 lb chicken breasts
- 1 ½ teaspoon flaky sea salt
- ¼ teaspoon ground pepper about 6 pepper grinds
For the Soup:
- 3 garlic cloves minced
- 3-4 large carrots peeled and chopped (about 1 ½ cups)
- ¼ c white cooking wine
- ½ onion chopped (about 1 c)
- 4 cups kale chopped
- 4 cremini mushrooms chopped (about 1 c)
- ½ teaspoon flaky sea salt
- ¼ teaspoon ground pepper about 6 pepper grinds
- ⅔ c elbow pasta
- 5 c of chicken or beef broth
- 1 c heavy cream
- ⅓ c parmesan cheese parmesan, romano or pecorino cheese
Instructions
- Heat a large pot or dutch oven to medium high heat. Season both sides of chicken thighs with salt and pepper. Add olive oil to the skillet and cook chicken 5-6 minutes each side until 165°F internally. When cooked, set chicken aside to cool and keep skillet on medium heat.
- Add the carrots, onion, mushrooms, minced garlic, white wine to pot and sauté 3-5 minutes until tender. Add the broth, kale, elbow pasta and additional salt and pepper.
- Bring to a boil and then reduce heat to low and simmer for 10-15 minutes. Stir the pot occasionally so the pasta doesn't stick. Once cooked, the pasta should be tender. Add the heavy cream and parmesan cheese and cook for an additional 2-3 minutes on low. Enjoy!
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