Before I pass along this recipe, I want to wholeheartedly recommend the entirety of The Prairie Homestead Cookbook. If you aren’t familiar with Jill at The Prairie Homestead, you might want to acquaint yourself. Her no-nonsense recipes are consistent and delicious, and I love her views on whole, clean foods, even for those of us who wouldn’t last a week as an actual homesteader.
As her recipe states, this takes chicken noodle soup to a whole new level. Note: I didn’t have any homemade stock on hand, so I used boxed. It was still incredible. It’s thick and creamy, and since I used tagliatelle noodles instead of plain ole egg noodles, the result was closer to a decadent pasta dish than a thin, watery soup.
I was initially skeptical of the turmeric. But, guys, it works. This dish maintains that classic flavor you want in a bowl of chicken noodle soup, it just improves upon it. And with the health benefits you get from the turmeric, I plan to incorporate it (sans noodles) to my stash of pre-made soups I have on hand in the freezer in case of illnesses.
Make this one; you won’t regret it!
Creamy Chicken Noodle Soup
Original recipe: The Prairie Homestead Cookbook
3 tablespoons extra-virgin olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
¼ cup all-purpose flour
2 bay leaves
2 tablespoons dried parsley
1 teaspoon paprika
1 teaspoon dried rosemary
½ teaspoon ground turmeric
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 cups chicken stock
16 ounces dry tagliatelle noodles
1 cup heavy cream
4 cups diced cooked chicken
In a stockpot over medium heat, heat the olive oil and sauté the onion, carrots, celery, and garlic until the onion is tender, about 6 minutes.
Add the flour, along with all the seasonings, and cook for 3 minutes, stirring frequently.
Add the stock and pasta and bring to a boil. Simmer until the pasta is al dente (tender but firm). Stir in the cream and chicken and cook until heated through. Serve immediately.
