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Creamy Chicken Noodle Soup with Crumbled Bacon

Total time: 1hr 0min   Serves: 8

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Ingredients
 6 slices bacon, chopped
 1 onion, chopped
 3 carrot, chopped
 2 tsp thyme leaves
 1 tsp tsp. each kosher salt and ground black pepper
 3 tbsp all purpose flour
 7 cups chicken broth
 1 cup heavy cream
 3 cups Creamette® Extra Wide Egg Noodles
 1.50 cups frozen peas
 3 cups shredded cooked chicken from a rotisserie chicken
 2 tbsp fresh chives, chopped
Cooking Directions
1

Put the bacon in a large pot and turn the heat on to medium-high.

2

Cook, stirring often, until golden brown and crisp, 8 to 10 minutes.

3

Transfer the bacon to a paper towel-lined plate with a slotted spoon.

4

Add the onion, carrot, celery, and thyme leaves to the bacon fat with 1/4 teaspoon salt and a few grinds of pepper; stir to coat.

5

Add the flour and continue to stir until all of the flour is moistened.

6

Gradually stir in 2 cups of the broth while stirring constantly and bring to a simmer. Add the remaining broth and the cream and bring to a simmer.

7

Reduce the heat to keep the soup at a low simmer and cook until the vegetables are crisp tender, about 10 minutes.

8

Add the noodles and cook until tender, about 8 minutes.

9

Stir in the peas and return the soup to a simmer.

10

Season with salt and pepper to taste.

11

Stir in the chicken and chives and serve topped with the crispy bacon.

Ingredients

Ingredients
 6 slices bacon, chopped
 1 onion, chopped
 3 carrot, chopped
 2 tsp thyme leaves
 1 tsp tsp. each kosher salt and ground black pepper
 3 tbsp all purpose flour
 7 cups chicken broth
 1 cup heavy cream
 3 cups Creamette® Extra Wide Egg Noodles
 1.50 cups frozen peas
 3 cups shredded cooked chicken from a rotisserie chicken
 2 tbsp fresh chives, chopped

Directions

Cooking Directions
1

Put the bacon in a large pot and turn the heat on to medium-high.

2

Cook, stirring often, until golden brown and crisp, 8 to 10 minutes.

3

Transfer the bacon to a paper towel-lined plate with a slotted spoon.

4

Add the onion, carrot, celery, and thyme leaves to the bacon fat with 1/4 teaspoon salt and a few grinds of pepper; stir to coat.

5

Add the flour and continue to stir until all of the flour is moistened.

6

Gradually stir in 2 cups of the broth while stirring constantly and bring to a simmer. Add the remaining broth and the cream and bring to a simmer.

7

Reduce the heat to keep the soup at a low simmer and cook until the vegetables are crisp tender, about 10 minutes.

8

Add the noodles and cook until tender, about 8 minutes.

9

Stir in the peas and return the soup to a simmer.

10

Season with salt and pepper to taste.

11

Stir in the chicken and chives and serve topped with the crispy bacon.

Creamy Chicken Noodle Soup with Crumbled Bacon

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