Cozy up with a bowl of heaven: discover the secrets of making chicken noodle soup with cream of mushroom

Indulge in the warmth and comfort of a classic chicken noodle soup, now elevated with the velvety richness of cream of mushroom. This delectable dish is a culinary symphony that will soothe your soul and nourish your body, especially during chilly days. Follow this comprehensive guide to master the art of making chicken noodle soup with cream of mushroom, guaranteeing a flavorful and satisfying experience.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 large onion, chopped
• 3-4 carrots, peeled and sliced
• 3-4 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 8 cups chicken broth
• 1 cup egg noodles

Instructions:

1. Prepare the Chicken

Place the whole chicken in a large stockpot and cover it with water. Bring to a boil over high heat, then reduce heat to low and simmer for 1-2 hours, or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.

2. Sauté the Vegetables

While the chicken is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes.

3. Season the Broth

Once the chicken is cooked, remove it from the pot and strain the broth into a clean pot. Add the sautéed vegetables, thyme, oregano, and bay leaf to the broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Shred the Chicken

Once the chicken has cooled, shred it into bite-sized pieces.

5. Add the Cream of Mushroom Soup

Whisk the cream of mushroom soup into the simmering broth until fully combined.

6. Add the Egg Noodles

Add the egg noodles to the soup and cook according to the package directions.

7. Return the Chicken

Once the noodles are cooked, return the shredded chicken to the soup and stir to combine.

Tips for Perfection:

• For a richer flavor, use homemade chicken broth instead of store-bought.
• Add a dash of white wine to the soup for an extra layer of complexity.
• If you don’t have egg noodles, you can substitute any other type of pasta, such as penne or macaroni.
• Serve the soup with a sprinkle of chopped parsley or chives for freshness.

Variations and Substitutions:

• Add diced potatoes or green beans to the soup for additional vegetables.
• Use cream of celery soup instead of cream of mushroom soup for a different flavor profile.
• For a gluten-free option, use gluten-free egg noodles or rice noodles.
• Top the soup with grated Parmesan cheese or crumbled bacon for extra flavor.

Health Benefits:

• Chicken noodle soup with cream of mushroom is a nutritious and comforting dish.
• The chicken provides lean protein, while the vegetables offer vitamins, minerals, and antioxidants.
• The cream of mushroom soup adds a creamy and flavorful element without sacrificing nutritional value.

Final Thoughts:

Mastering the art of making chicken noodle soup with cream of mushroom is a culinary triumph that will warm your heart and taste buds. With just a few simple steps and a touch of creativity, you can create a comforting and delectable dish that will become a cherished family favorite. So gather your ingredients, follow our detailed instructions, and embark on a culinary adventure that will leave you craving more.

Frequently Asked Questions:

Q: Can I use rotisserie chicken instead of whole chicken?
A: Yes, you can use rotisserie chicken to save time. Simply shred the chicken and add it to the soup in step 7.

Q: What if I don’t have cream of mushroom soup?
A: You can make your own cream of mushroom soup by blending cooked mushrooms with milk or cream.

Q: How do I store the soup?
A: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.