This delicious noodle soup is perfect for a fall day. Chopped onion, carrots and celery are cooked in a stock pot. Then cubed potatoes, chicken, water, chicken bouillon and black pepper are stirred into the pot. The vegetables are cooked until tender. Next noodles are added to the pot with a mixture of cornstarch and heavy cream. The soup cooks until the noodles are done, then served garnished with parsley.
Using dry ramen noodles adds flavor to this soup and helps make this soup quick and easy to make.
Course
Entree
Prep Time10minutes
Cook Time20minutes
Servings6people
Ingredients
8cupshot water
4chicken bouillon cubes
1lbboneless chicken breastscut into bite size pieces
½cuponionchopped
1cuppotatoespeeled and diced
1cupcarrotsdiced
1cupcelerydiced
3garlic clovesminced
¼tspblack pepper
¼cupfresh cilantro or parsley
¼cupcornstarch
½cuphalf and half or heavy cream
1 ½cupsuncooked pasta
Instructions
Pressure cooker
Add hot water and bouillons to pressure cooker. Mix to dissolve. Then add chicken, onion, potatoes, carrots, celery, garlic, black pepper and parsley.
Close lid and select “Pressure”. Cook for 10 minutes. Then vent to release pressure and remove lid.
In a small bowl, combine cornstarch and heavy cream. Reserve.
Select “Sauté” mode. Add in uncooked pasta and cornstarch mixture, mix to combine. Cook for 8 minutes or until the pasta is tender.
Garnish with more parsley if desired. Serve hot.
Stove top
Melt 2 tbsp butter over medium heat in a stock pot. Add onion, carrots and celery and cook for 2 to 3 minutes or until fragrant. Then stir in garlic and cook for 1 minute more, constantly stirring to avoid burning.
Add chicken, potatoes, water, chicken bouillon and black pepper and mix to dissolve. Simmer until the vegetables are tender, about 8 to 10 minutes.
In a small bowl, combine cornstarch and heavy cream. Reserve.
Add pasta and cornstarch mixture to the pot; mix to combine. Cook for 6 to 8 minutes until pasta is tender. Garnish with parsley, if desired. Serve hot.
Recipe Notes
8 cups of chicken stock can be substituted for the water and bouillon cubes. ½ tsp dried thyme can be added with 2 bay leaves at the beginning.