creamy chicken soup

This recipe features our Chopped Garlic, Savory Chicken Soup Base, and Dutch Wide Egg Noodles.

All Bell-View products used are linked below.

INGREDIENTS:

• 4 stalks celery, chopped

• 1 large white onion, chopped

• 2 cups carrots, chopped

• 3 tbsp. Avocado oil

• 1 rotisserie chicken (pulled)

• 1 tsp. black pepper

• 1 tsp. salt

• 6 cups of Prepared Bell-View Savory Chicken Soup Base

• 10 ounces of Bell-View Wide Dutch Egg Noodles

• 8 oz. of light sour cream

• 2 tbsp. flour

• 2 tsp.  Bell-View Chopped Garlic, separated

• 2 tbsp. chopped dried parsley

DIRECTIONS:

1. Chop all vegetables. In a large dutch oven, add avocado oil over medium heat. After 2 minutes, add in all vegetables. Cook for five minutes. Add garlic, salt, pepper.

2. In a separate pot, bring 6 cups of prepared savory chicken base to a boil and add in dutch egg noodles. Cook for 16 minutes. Strain noodles from prepared base and add prepared base to dutch over with vegetables. Bring to a boil.

3. Add pulled rotisserie chicken to the dutch oven and let simmer for 30 minutes.

4. In a small bowl, combine sour cream, parsley, and garlic.

5. After 30 minutes of simmering, add in sour cream mixture and cook for 5-10 minutes.

6. Add in strained noodles and serve after 5 minutes.

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