- 2 cups diced onions (we used Vidalia onions)
- 2 cups sliced carrots, ¼-inch thick
- 1 cup diced celery
- 1 tsp. dried thyme
- ½ tsp. chopped dried rosemary
- ½ tsp. dried rubbed sage
- 3 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1 Tbsp. fresh lemon juice
- 8 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 lb. frozen egg noodles (we used 24 oz. of Reames’ brand)
- 3 cups shredded cooked chicken (we used meat from a Rotisserie chicken)
- ½ cup frozen green peas (we used 1 cup)
- Salt, black pepper, and Tabasco sauce to taste
- Take a Dutch oven or large pot out (we used a large pot) and add the butter to it, setting the heat to medium-low. Once the butter’s melted, add in the thyme, rosemary, sage, onion, carrot and celery, stirring to combine. Put a lid on the pot and let the mixture sweat until the carrots have softened (should take 10 minutes to achieve). Take the lid off and add the flour in, stirring continuously for one minute.
- Deglaze the pot by adding the wine and lemon juice into the pot, continuously stirring to scrape up any browned bits you can.
- Stir in the broth, milk, and cream and wait for the dish to come to a boil. Add the noodles into the pot now and wait for the dish to come back up to a boil again. Let the soup boil for 20 minutes or until the noodles are al dente (we stirred occasionally). Stir in the chicken and peas, cooking just long enough for them to get heated through. Season the soup with salt, pepper, and Tabasco sauce.
This is a hearty, filling, comforting dish to enjoy and we especially like the noodles in this !
Recipe source unknown.
We weren’t paid in any form to promote Reames.
Take care everybody !