Thick and creamy Chicken Noodle Soup with a fresh, hot roll! The perfect combo!
Ingredients
2 cups cooked chicken
2 cups sliced carrots
1 cup sliced celery
½ cup diced onion
½ cup butter
1 Tbs minced garlic
3 Tbs flour
1 packet Italian Seasoning dressing
6-8 cups water
¼ cup chicken bouillon (granulated)
16 oz wide egg noodles
2 cups half and half
3 Tbs lemon juice
1 Tbs parsley
Rhodes rolls
Instructions
Add butter to a big soup pot and melt. Prep the carrots, celery, onion, garlic and toss them in. Let them simmer for 2-4 minutes and then add in your flour and mix well!
Slowly add water, chicken bouillon, Italian seasoning and let simmerl While your broth is simmering cook noodles in a different pot and shred chicken. Noodles are better al dente so that they don't get too soggy in your soup!
Add your Rhodes warm-n-serve rolls to a preheated oven (350) and set a timer for 12 minutes.
Drain noodles and add them to the soup pot with your shredded chicken. Add half and half, lemon, and parsley, mix and let simmer for another 5-10 minutes. Soup should get thick and creamy and noodles will cook a little more! Mmmm.
Pull your fresh, hot rolls out of the oven and serve with a big bowl of soup! Top soup with parmesan cheese, if desired!
Recipe by Messes to Memories at https://www.messestomemories.com/chicken-noodle-soup-rhodes/