Creamy Chicken Noodle Soup Recipe

You should know by now, if I’m spending time in the kitchen for you – it means I am pretty passionate about a recipe!

Today I am thrilled to bring you a family favorite, and the sure-fire way to get my kids to eat their veggies.  This creamy chicken noodle soup takes the classic chicken noodle soup to a whole new yummy level.

{Be sure to pin this recipe to your food boards!}

I’ve mixed and matched my favorite recipes to come up with “the one” that packs the most nutrition for my littles and has my husband and I fighting over the leftovers – which on a normal day, he has no competition.

It is just enough chunky and just enough creamy for our whole family to enjoy.

My kids are quite possibly the pickiest eaters in the world.  Just the other night my daughter literally threw up after trying her hardest to eat some sweet corn.

Not brussel sprouts.  Just sweet corn.

My husband and I are usually beside ourselves when it comes to finding vegetables our kids will actually eat.

But amazingly, when I combine this creamy, flavorful soup base with fresh carrots, celery, onion and C&W petite peas I found at Walmart – my kids gobble it up!

And it feels like a miracle, and we all go to bed with full bellies.

Needless to say – this soup takes on a monthly appearance at our house, and I’ve really perfected the portions.

Make sure you add C&W Vegetables to your shopping list and don’t forget to take advantage of the $.50 off of 1 package of C&W vegetables Ibotta coupon good at select Walmart stores. (while supplies last).

Before you dive into the printable recipe, I wanted to share a couple of cooking and saving tips.

Tip #1:  This recipe works great on the stove top or in a crock pot.  If you want to try the crock pot (which is my normal method), rather than steam the veggies (like the recipe says), just cook on low in the crock for about 4-5 hours, then proceed adding the other ingredients when ready to serve.

Tip #2:  The recipe makes about 8-10 servings.  We have it for dinner fresh one night and then I freeze the rest for another night.  Or you can enjoy leftovers for a couple of days, which is nice too.

Tip #3:  If freezing or planning for leftovers, DO NOT ADD THE NOODLES!  I always cook my noodles and keep them separate.  When I dish up a bowl, I throw in a handful of noodles.  These egg noodles in particular, go soggy fast.  They will be mush the next day if mixed in with the soup.

Tip #4:  Grab a rotisserie chicken from the grocery store to make it even easier to whip up.

Tip #5:  I do have one child who refuses to eat the celery.  I keep the chunks bigger so she can easily pick them out.

I do hope you enjoy this recipe and I would love any social shares you could send my way!

Thank you!

Creamy Chicken Noodle Soup

Print Recipe

★★★★★

5 from 1 reviews

Great way to get those kids to eat their veggies! Just enough creamy and just enough chunky for the whole family to enjoy.

• Author: TIDBITS at tidbits-cami.com
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8-10 servings 1x

Ingredients

Scale 1x2x3x

• 2 heaping cups of chopped carrots
• 2 cups chopped celery
• 1/2 of medium onion, finely chopped
• 2 cups peas
• 2 heaping cups of shredded cooked chicken
• 12 oz package of egg noodles
• 2 cubes chicken bouillon
• 2 cartons of chicken stock, 32 ounces each
• 2 10 oz cans of cream of chicken soup
• 3/4 cup evaporated milk
• 2 Tablespoons of olive oil
• salt and pepper to taste

Instructions

1. In a large pot, heat the chicken stock and bouillon cubes together, until cubes are dissolved.
2. Add the carrots, celery and onion, and simmer until vegetables are tender.
3. Add the peas.
4. Add both cans of cream of chicken soup and evaporated milk. Whisk until smooth.
5. Add the chicken.
6. Turn the heat to low, just to keep soup warm.
7. In a separate pot, cook the noodles according to package directions.
8. Drain the noodles and coat with olive oil to avoid too much sticking.
9. Add salt and pepper to the soup according to taste.
10. Serve soup in bowls and add a handful of noodles to each serving.
11. Store leftovers in fridge for 5 days, or the freezer for 2 months. Keep noodles separated from the soup during storage.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and C&W®, but all my opinions are my own. #pmedia #premiumveggies http://my-disclosur.es/OBsstV

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