Chicken Divan Noodle Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 bring broth to boil in a large dutch oven.
• 2 add noodles and cook 6 minutes.
• 3 drain, reserving 3 cups of the broth.
• 4 set broth aside.
• 5 set noodles aside.
• 6 melt butter.
• 7 add mushrooms and onions.
• 8 saute until mushrooms are soft, approximetly 4-5 minutes.
• 9 place into cooked veggies into dutch oven.
• 10 in a large bowl, whisk together all remaining ingredients (including reserved chicken broth) except chicken, noodles, cheese, broccoli and half and half.
• 11 add to veggies in dutch oven.
• 12 bring to a simmer over low heat.
• 13 add chicken once mixture comes to a simmer, and cook for 15 minutes.
• 14 slowly add the cheese, stirring constantly for even melting.
• 15 add broccoli and noodles and cook for an additional 5 minutes over low heat.
• 16 add half and half, and cook 5 minutes more or until heated through.