Hola Mi Gente,
Today, I’m bringing you a recipe for those days when you’re feeling under the weather, OR the weather has you feeling a little down. As a lot of you know, we’re spending about 7 weeks in Georgia this winter with our families. It’s been so sweet to get to spend a little extra time with them so far. Slow time, less whirlwind than our regular trips, has allowed us a lot of sweet time around the table.
One of the first meals I made when we got here was this Creamy Chicken Noodle. It is a simple soup that you can easily pick up ingredients for on your way home (if you don’t have them in your pantry already!) to nurse a sick kid, or in my case, boo. About four days into our Georgia trip, Benjamin got a very rare (for him) cold. This soup was the perfect remedy for that, and for the endless rain we’ve gotten over the last few days (I thought we left that in Portland?).
As I was developing this recipe, I wanted to make something that feels and tastes 100% from scratch, but that cuts out some of the hard from-scratch work, so that you can have extra time nursing your people (or self!) or enjoy time around the table. One of the biggest ingredients that does this, is the rotisserie chicken. Of course you are always welcome to make your own (this everyday roast chicken works beautifully), BUT the rotisserie chicken saves you time, and it adds in a lot of really great flavor!
The creamy mixture that you pour into this soup really takes it over the top, and makes this just the most comforting soup. Whether it’s the weather or your body that’s getting you down, I hope this warms you up and nourishes you and your crew during these winter months.
Love, love, love,
SAVE ON PINTEREST
Creamy Chicken Noodle
Ingredients
- 64 Oz Chicken Broth
- 1.5 C Heavy Cream
- 2 TBSP Butter
- 2 TBSP Cornstarch
- 1/2 Onion Finely Chopped
- 2 Celery Stalks Finely Chopped
- 3 Large Carrots Finely Chopped
- 1 C Frozen Peas
- 1 Rotisserie Chicken Breast + Thigh Meat Pulled and Shredded
- 3 C Egg Noodles
- 1.5 TSP Dried Thyme
- Salt and Pepper to Taste
Instructions
- In a large dutch oven add in chicken broth, celery, carrots, peas, and onion and bring to a boil. Grab your rotisserie chicken and slice off the breast + thighs and chop or shred. Add into your dutch oven.
- In a small pot melt butter over medium heat. Whisk in cornstarch and add in heavy cream, stirring the whole time until you have a thickened mixture. Pour into the dutch oven with other ingredients and stir to combine.
- Add in the thyme, and noodles and cook simmer for about 6 minutes, or until noodles are fully cooked. Add salt and pepper to taste, adding in 1 TSP at a time until it is to your liking. Serve warm and enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
