Thursday, April 26, 2012

Creamy Chicken Noodle Soup

Image found here
When I saw this recipe on Pinterest I knew I had to try it. I love homemade chicken noodle soup but love thick creamy soups even more. So I knew the comination of both was just too good to be true. Oh no! Let me just tell you, this soup is A-mazing. Even my husband, who is not a fan of soup, said it was one of the best soups he'd ever had. Its definetly a new family fave that I will making regularly.
 Here is what you need:
5-7 C. chicken broth
2 chicken breasts
1 C. chopped carrots
1 C. chopped celery
 (I used peas instead because my kids eat them better)
1 C. diced potatos
½ C. chopped onion
(I just used minced)
1-2 cans cream of chicken soup
1/4 C. evaporated milk or ½ C. whole milk
8-12 oz uncooked homestyle egg noodles
Salt and pepper to taste

Boil chicken in the broth and then remove and shred.  Then add carrots, celery/peas, potatoes, onions, and noodles. I started out with 5 C. of broth because that is what the origonal recipe called for. But after I added my veggies it had boiled down and there was barely enought left to cover them, so I added two more cups. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve. I only added one can of soup and I thought it was plenty thick and really rich. You can add a second one depending on your taste. Also, as a side note. I boiled my noodles separate and added them in at the end. Enjoy!


The Hungry Runner Girl said...

I seriously have to make this. This is now my newest pregnancy craving, holy cow it looks good!

JaredLauraDespain said...

I've been making this for years! I only don't use the milk. It's delicious!