**This website uses affiliate marketing and cookies. To learn more about what this means, visit our affiliate disclosure statement by clicking HERE. **

Wednesday, November 21, 2018

Hearty Creamy Chicken Noodle Soup

This soup is a staple at our house. Friends, It is easy. It is delicious. It's budget-friendly, and chances are, the ingredients are already in your freezer and pantry. My family loves this warm, creamy chicken noodle soup and yours will too! It is perfect for busy evenings because it only takes about 30 minutes to make. It's an excellent quick dinner idea. So, let's get cooking!

When my husband and I were newlyweds, we created this recipe from ingredients we had on hand. It surprised both of us how such simple ingredients came together to make such a wonderful soup. Over the years, not much has changed with the recipe. It's become a tried and true classic. 

For this Creamy Chicken Noodle Soup you will need:
2 large chicken breasts,
3 cups chicken stock (or 3 cups water and 1 TBL chicken bullion)
2 cups water
1 bag frozen corn
1 bag frozen mixed peas and carrots
3 stalks celery, chopped
1 bag egg noodles
1 tsp Poultry seasoning
1/2 tsp garlic powder
2 large (26 oz.) cans Cream of Chicken Soup

Boil chicken in water and chicken stock. When it's fully cooked, remove, shred into bite-size pieces (not too small) and return to boiling pot. Add seasoning, garlic, celery, egg noodles and return to boil until noodles are close to done. Then add your frozen veggies and cream of chicken soup. If too thick, add more chicken stock, too thin, add another small can of cream of chicken or thicken with a bit of cornstarch and water.

**This post may contain affiliate links, which means if you click on the link and/or make a purchase, I may receive compensation at no additional cost to you, You can find my full disclosure statement HERE**

No comments:

Post a Comment