Chicken Divan Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I made this up one afternoon when I had alot of leftover chicken to use up. I have subbed turkey with great success. This is a creamy satisifying soup that looks MUCH more complicated than it is. Delicious with herb toast and a leafy salad. I hope you enjoy this as much as my family does. Ingredients:
6 cups chicken broth |
3 cups wide egg noodles, uncooked |
1 lb broccoli, cooked and cut into bite sized pieces |
4 tablespoons butter |
1 small onion, diced |
8 ounces mushrooms, sliced |
1 (26 ounce) can cream of chicken soup |
2 1/2 cups chopped cooked chicken |
1 cup dry white wine |
1/2 teaspoon garlic powder |
3/4 teaspoon curry powder |
black pepper |
2 teaspoons parsley flakes |
2 cups sharp cheddar cheese, shredded |
2 cups half-and-half |
Directions:
1. Bring broth to boil in a large Dutch oven.
2. Add noodles and cook 6 minutes.
3. Drain, RESERVING 3 cups of the broth.
4. Set broth aside.
5. Set noodles aside.
6. Melt butter.
7. Add mushrooms and onions.
8. Saute until mushrooms are soft, approximetly 4-5 minutes.
9. Place into cooked veggies into Dutch oven.
10. In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
11. Add to veggies in Dutch oven.
12. Bring to a simmer over low heat.
13. Add chicken once mixture comes to a simmer, and cook for 15 minutes.
14. SLOWLY add the cheese, stirring constantly for even melting.
15. Add broccoli and noodles and cook for an additional 5 minutes over low heat.
16. Add half and half, and cook 5 minutes more or until heated through.
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