CHICKEN DIVAN NOODLE SOUP

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Chicken Divan Noodle Soup image

I made this up one afternoon when I had alot of leftover chicken to use up. I have subbed turkey with great success. This is a creamy satisifying soup that looks MUCH more complicated than it is. Delicious with herb toast and a leafy salad. I hope you enjoy this as much as my family does.

Provided by Michelle S.

Categories     Poultry

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

6 cups chicken broth
3 cups wide egg noodles, uncooked
1 lb broccoli, cooked and cut into bite sized pieces
4 tablespoons butter
1 small onion, diced
8 ounces mushrooms, sliced
1 (26 ounce) can cream of chicken soup
2 1/2 cups chopped cooked chicken
1 cup dry white wine
1/2 teaspoon garlic powder
3/4 teaspoon curry powder
black pepper
2 teaspoons parsley flakes
2 cups sharp cheddar cheese, shredded
2 cups half-and-half

Steps:

  • Bring broth to boil in a large Dutch oven.
  • Add noodles and cook 6 minutes.
  • Drain, RESERVING 3 cups of the broth.
  • Set broth aside.
  • Set noodles aside.
  • Melt butter.
  • Add mushrooms and onions.
  • Saute until mushrooms are soft, approximetly 4-5 minutes.
  • Place into cooked veggies into Dutch oven.
  • In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
  • Add to veggies in Dutch oven.
  • Bring to a simmer over low heat.
  • Add chicken once mixture comes to a simmer, and cook for 15 minutes.
  • SLOWLY add the cheese, stirring constantly for even melting.
  • Add broccoli and noodles and cook for an additional 5 minutes over low heat.
  • Add half and half, and cook 5 minutes more or until heated through.

Nutrition Facts : Calories 717.5, Fat 43.1, SaturatedFat 22.4, Cholesterol 159.3, Sodium 2021.7, Carbohydrate 36, Fiber 3.3, Sugar 5, Protein 40.6

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