Creamy Chicken Noodle Soup
  • One roasted or rotisserie chicken
  • 1 large onion
  • 6 large carrots, diced or sliced
  • 5 celery sticks, diced
  • 5 small red potatoes (or 2 big ones)
  • A whole bunch of garlic cloves, minced
  • 2 inches of ginger, minced
  • At least ½ cup of Heavy Cream
  • 2 tsp Turmeric Powder
  • 2 tsp Black Pepper
  • 4 TBSP flour or arrowroot powder
  • Salt to taste
  • 1 package of Egg Noodles (Tagliatelle)
  • Fresh herbs like parsley, sage, oregano, and thyme
  1. Place your roast chicken in a large pot and fill that pot with water (add veggies for flavor if you want). Simmer for at least 3 hours.
  2. After your broth is ready, remove the bones of the chicken (and the whole veggies if you added them), and leave the chicken meat and broth in the pot. Return to a simmer.
  3. Cut up your onion, carrots, celery, and potatoes into roughly ¼" cubes and add to the pot, along with your minced garlic and ginger. Simmer for 10-20 minutes, or until tender. About 10 minutes in, add your egg noodles. If you're using dried egg noodles, the cooking time is typically 10 minutes. If you're using frozen, it can be up to 20 minutes. ***TIP*** The egg noodles may absorb some of your liquid, so if you find yourself low on broth, you can always add more water and chicken bouillon in a pinch.
  4. When the egg noodles are done cooking, turn off the heat.
  5. Sift the flour (or arrowroot powder) on top of the soup, and whisk to combine.
  6. Next, add in the turmeric and black pepper, along with the heavy cream. The soup should still be hot, so as you add in the last ingredients, the soup should begin to thicken.
  7. Lastly, add in the freshly chopped herbs and stir to combine.
  8. You should have creamy chicken noodle soup to last you for days! Enjoy!
Recipe by Revived Kitchen at