Description
Amish Snow Day Soup is a comforting, creamy chicken noodle soup perfect for chilly days. Made with simple ingredients like chicken, vegetables, and egg noodles simmered in a rich broth, this easy-to-make recipe is ideal for using leftover chicken and bringing warmth to your table.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups diced cooked chicken
- 1 (10.5 oz) can cream of chicken soup
- 1 cup whole milk
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups uncooked egg noodles
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook these vegetables for 5 to 6 minutes until they become softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Broth and Seasonings: Pour in the chicken broth and bring the mixture to a simmer. Then add the diced cooked chicken, cream of chicken soup, whole milk, dried parsley, salt, and black pepper. Stir well to combine all the ingredients evenly and bring the soup back to a low simmer.
- Cook Noodles: Add the uncooked egg noodles to the pot. Allow them to cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until the noodles are tender and the soup becomes hot and creamy.
- Rest and Serve: Remove the soup from the heat and let it rest for a few minutes to thicken slightly before serving. This will enhance the flavors and improve the texture.
Notes
- This soup is perfect for using leftover rotisserie chicken but can also be made with turkey or ham.
- For extra richness, stir in ¼ cup of heavy cream at the end of cooking.
- If freezing leftovers, avoid adding the noodles before freezing to prevent them from becoming over-soft when reheated.
