Creamy Chicken Noodle Soup with Garlic and Mushrooms
Creamy, lemony, mushroom soup with roasted garlic, roast chicken, and noodles is exactly the kind of meal that warms you from the inside out.
• Extra virgin olive oil
• Crimini or white button
• Salt and ground black pepper
Roast the garlic: Heat the oven to 400 degrees. Peel and discard the papery outer layers of the whole garlic bulbs, leaving the bulbs intact.
Gently clean mushrooms with a damp paper towel. Separate the stems from the caps of the mushrooms. Dice the mushroom stems. Cut the mushroom caps into ¼-inch slices.
Pour ¼ olive oil into a large, heavy-bottomed saucepan or dutch oven. Add the diced mushroom stems, chopped onion, and diced celery and carrots, and set the pan over medium heat.
Add the anchovy fillets and dried thyme to the pan and cook, stirring to break up the anchovies, for 1 minute longer. Pour in the chicken broth and soy sauce and turn the heat up to high.
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