Creamy Chicken Noodle Soup
Taken from my “Favorites” folder!
Servings 8
INGREDIENTS:
3 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1/8 teaspoon cayenne pepper ( optional or to taste)
1/2 teaspoon poultry seasoning ( or to taste)
2 celery ribs, finely diced
2 carrots (peeled and diced)
3 (14 ounce) cans chicken broth
2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted ( one more can won’t hurt)
2 cups half-and-half cream (can use full-fat milk but it will not be as creamy)
3 cups chopped cooked chicken (can use more)
salt and fresh ground black pepper, to taste
cooked egg noodles ( use as much as desired)
freshly grated Parmesan cheese or grated cheddar cheese, optional
INSTRUCTIONS:—————————————-
Melt butter in a large saucepan over medium heat.
Add in onion and saute for about 3-4 minutes.
Add in garlic, cayenne and poultry seasoning, celery and carrots; cook, stirring for 2-3 minutes.
Add in all remaining ingredients except the cooked egg noodles and cheese.
Reduce the heat to low and simmer for about 25 minutes (seasoning with salt and pepper about halfway through cooking).
Add in cooked egg noodles and heat through.
Ladle into bowls and top with Parmesan or cheddar cheese if desired.
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