Creamy Chicken Noodle Soup
3 cups chicken broth or stock
2 tsp. chicken bouillon (I sometimes leave this out to cut down on the sodium)
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/2 cup milk (if you want it richer, use cream)
2 cups cooked, diced chicken (I use the canned chicken from Costco)
4 cups cooked noodles (don't overcook)
Poultry seasoning, thyme, and pepper to taste
Bring chicken broth or stock to boil. Add chopped vegetables and cook until tender. Add cream of chicken soup and milk. Bring to boil. Add chicken, cooked noodles, and spices (I love thyme) and heat through. Makes a large pot, about 10 servings. This is good warmed up as leftovers, like most soups.
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