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Categories:
noodles chicken chicken flavor water onion celery carrot garlic weight White Mushrooms butter parsley salt black pepper
Viewed: 87 - Published at: 5 years agoIngredients
- 12 ounces, weight Kluski Noodles
- 3-1/2 cups Chicken, Cooked And Diced
- 3 cubes Chicken Flavor Bouillon
- 3 cups Hot Water
- 2-1/2 cups Half-and-half
- 1/3 cups Onion, Diced
- 1/3 cups Celery, Diced
- 1 whole Carrot, Diced
- 2 cloves Garlic, Minced
- 4 ounces, weight White Mushrooms, Quartered
- 3 Tablespoons Butter, Divided
- 1/2 cups Parsley, Coarsely Chopped
- 1 teaspoon Salt
- 1/2 teaspoons Black Pepper
Method
- Boil noodles until they just start to get tender but not done; drain. Melt two tablespoons of the butter in a large Dutch oven over medium heat. Add onion, celery, carrot, and garlic. Cook for a couple of minutes or until the onions and garlic start to brown. Stir in chicken bouillon that has dissolved in the 3 cups hot water, salt, pepper and chicken.
- Meanwhile, in a small skillet, add the remaining tablespoon of butter and mushrooms. Cook mushrooms until they start to brown, stirring occasionally, then add to the soup. Add half-and-half, noodles and parsley. Cook over medium heat for 15 to 20 minutes or until noodles are heated through. Serve with crusty bread or some Homemade Rosemary Cheese Crackers.
- Enjoy!
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