Creamy Chicken Noodle Soup

 Creamy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 5 tablespoons butter, divided
• 1 small yellow onion, diced (1 cup; 140g)
• 1 large carrot, diced (3/4 cup; 95g)
• 2 stalks celery, diced (3/4 cup; 80g)
• 1 red bell pepper, diced
• 1 and 1/2 teaspoons finely minced garlic (~2 cloves)
• 1/3 cup (40g) white all-purpose flour
• 1 teaspoon EACH: dried thyme, Italian seasoning, chicken bouillon powder
• 1/2 teaspoon EACH: dried basil, dried oregano
• Fine sea salt and freshly cracked pepper
• 4 and 1/2 cups (970g) chicken broth (or stock)
• 3 cups (715g) milk (about ½ 2% and ½ whole)
• 1 cup (148g) frozen corn
• 1 cup (143g) frozen sweet peas
•  10-12 ounces (170g) egg noodles
• 1 cup (135g) shredded or grilled chicken

Instructions

1. VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and 1 tablespoon olive oil. Add the diced onion, carrots, celery, and bell pepper and sauté 7-9 minutes. Add garlic and sauté 30 seconds more.
2. SEASONINGS: Add the seasonings -- dried thyme, Italian seasoning, chicken bouillon powder, dried basil, and dried oregano. Season to taste with salt and pepper. Stir seasonings for 30 seconds.
3. THICKEN: Move the veggies to the sides of the pot. Increase the heat to medium high. Add the remaining 4 tablespoon butter to the pot and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and then stir for 1 minute to cook off the raw flavor of the flour. Pour in 1 cup of chicken broth and whisk until it starts to thicken (~1 minute); then gradually pour in the remaining broth while mixing constantly. Stir until it thickens (~2-3 minutes) and then gradually add in the milk, 1/2 cup at a time. **DON’T ADD MILK IF YOU PLAN TO SIMMER THE SOUP FOR LONGER THAN ABOUT 10 MINUTES – ADD IT AT THE END SO IT DOESN’T CURDLE. Slightly reduce the heat, cook stirring constantly, until mixture begins to gently boil and thicken (another ~4-6 minutes).
4. PASTA: Once soup is boiling, reduce the heat to maintain a gentle simmer. Add egg noodles. Cook, stirring occasionally for 10 minutes or until noodles are al dente. Add in the frozen corn and rotisserie chicken. Stir to warm through (If the soup has thickened too much for your liking, add in some additional chicken broth).
5. SERVE: Remove from heat. Season soup to taste with additional salt and pepper if needed. Add in optional parsley.

https://www.chelseasmessyapron.com/crockpot-creamy-chicken-noodle-soup/

Crockpot Chicken Wild Rice Soup

 Crockpot Chicken Wild Rice Soup

Ingredients

• 1-2 boneless skinless chicken breast
• 1 cup (175g) uncooked wild rice blend 
• 1/2 cup (65g) finely diced yellow onion (1 small onion)
• 3/4 cup (97g) finely diced carrot (1 large carrot)
• 3/4 cup (86g) finely diced celery (2 stalks celery)
• 2 teaspoons minced garlic
• 6 cups (1346 chicken stock or chicken broth
• 1/2 cup (8 tbsp.; 113g) unsalted butter
• 1/2 cup + 2 tablespoons (77g) white flour
• 2 cups (458g) whole milk
• Optional: fresh thyme, fresh parsley

Seasonings

• 2 bay leaves
• 1/2 teaspoon EACH: dried parsley, dried thyme
• 1/4 teaspoon EACH: dried oregano, garlic powder, onion powder, dried sage
• 1 teaspoon EACH: Italian seasoning, poultry/chicken seasoning
• Salt and Pepper

Instructions

1.                 SLOW COOKER: Place the chicken then uncooked wild rice blend, finely diced onion, finely diced carrot, finely diced celery, and minced garlic, in the slow cooker with the chicken. Add all of the seasonings. Season to taste with salt and pepper (I add 1 teaspoon salt and 1 teaspoon pepper here). Pour chicken broth/stock over everything.

2.                 COOK: Stir, cover and cook on low for 5-8 hours or high for 3-1/2 to 5 hours-- until vegetables are tender and chicken is cooked through and shreds easily.

3.                 CREAM MIXTURE: About 30 minutes before the soup is done, heat the butter in a small pot over medium heat. Heat until melted and then slowly whisk in the flour. Allow to bubble and cook, whisking constantly for 1 minute. Gradually pour in 2 cups of the milk, whisking constantly as it is added. Allow mixture to simmer over medium-low heat until thickened, stirring occasionally.

4.                 SHRED CHICKEN: Once the soup is finished, remove the chicken to a small bowl and shred with two forks. Add back to the slow cooker. Stir in the cream mixture. Add up to add an additional cup of milk if the soup is too thick for your preference.

5.                 ENJOY: Remove the bay leaves. Taste and adjust seasonings ( I typically add an extra 1/4 teaspoon of salt and pepper). If desired, top soup with freshly chopped parsley or fresh thyme. Serve with crusty bread.