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@adrianasolerc: #strictprogram

adrianasolerc
adrianasolerc
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Tuesday 28 July 2026 21:18:11 GMT
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2026-07-29 16:43:24
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homemade chicken noodle soup ✨ cozy, comforting, and one of my favorites for soup season 🤭🤎 Easy Creamy Chicken Noodle Soup with Potatoes: Ingredients * 4 tbsp butter * 1 yellow onion, diced * 2 carrots, diced * 3 celery stalks, diced * 2½ tbsp minced garlic * ¼ cup all-purpose flour * 8 cups chicken broth * 1½ cups Yukon Gold potatoes, diced * 2–3 cups cooked shredded chicken * 2 cups egg noodles * 1½ cups heavy cream * 1 tsp dried parsley * 1 tsp dried thyme * 1 tsp Italian seasoning * 1 tsp paprika * Salt & pepper, to taste * 1 tbsp garlic powder * 1 tbsp onion powder Add While Simmering * 1 Parmesan rind * 2 sprigs fresh thyme * 2 bay leaves For Serving * Freshly grated Parmesan * Chopped fresh parsley (optional) Instructions 1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes, until the vegetables are softened. Stir in the flour and cook for 1 minute, stirring constantly. Slowly pour in the chicken broth. Add the potatoes, dried parsley, dried thyme, Italian seasoning, paprika, salt, and pepper. Stir well. Add the Parmesan rind, fresh thyme sprigs, and bay leaves. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork tender. Stir in the shredded chicken, egg noodles, and heavy cream. Continue simmering for 8–10 minutes, or until the noodles are tender. Remove the Parmesan rind, thyme sprigs, and bay leaves. Taste and adjust the salt and pepper if needed. Serve warm with freshly grated Parmesan and a sprinkle of fresh parsley, if desired. #chickennoodlesoup #EasyRecipe #DinnerIdeas #soupseason #cooking
homemade chicken noodle soup ✨ cozy, comforting, and one of my favorites for soup season 🤭🤎 Easy Creamy Chicken Noodle Soup with Potatoes: Ingredients * 4 tbsp butter * 1 yellow onion, diced * 2 carrots, diced * 3 celery stalks, diced * 2½ tbsp minced garlic * ¼ cup all-purpose flour * 8 cups chicken broth * 1½ cups Yukon Gold potatoes, diced * 2–3 cups cooked shredded chicken * 2 cups egg noodles * 1½ cups heavy cream * 1 tsp dried parsley * 1 tsp dried thyme * 1 tsp Italian seasoning * 1 tsp paprika * Salt & pepper, to taste * 1 tbsp garlic powder * 1 tbsp onion powder Add While Simmering * 1 Parmesan rind * 2 sprigs fresh thyme * 2 bay leaves For Serving * Freshly grated Parmesan * Chopped fresh parsley (optional) Instructions 1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes, until the vegetables are softened. Stir in the flour and cook for 1 minute, stirring constantly. Slowly pour in the chicken broth. Add the potatoes, dried parsley, dried thyme, Italian seasoning, paprika, salt, and pepper. Stir well. Add the Parmesan rind, fresh thyme sprigs, and bay leaves. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork tender. Stir in the shredded chicken, egg noodles, and heavy cream. Continue simmering for 8–10 minutes, or until the noodles are tender. Remove the Parmesan rind, thyme sprigs, and bay leaves. Taste and adjust the salt and pepper if needed. Serve warm with freshly grated Parmesan and a sprinkle of fresh parsley, if desired. #chickennoodlesoup #EasyRecipe #DinnerIdeas #soupseason #cooking
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