Creamy Chicken Noodle Soup
Servings 8 -10 servings
Great way to get those kids to eat their veggies! Just enough creamy and just enough chunky for the whole family to enjoy.
Ingredients
- 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
- In a large pot, heat the chicken stock and bouillon cubes together, until cubes are dissolved.
- Add the carrots, celery and onion, and simmer until vegetables are tender.
- Add the peas.
- Add both cans of cream of chicken soup and evaporated milk. Whisk until smooth.
- Add the chicken.
- Turn the heat to low, just to keep soup warm.
- In a separate pot, cook the noodles according to package directions.
- Drain the noodles and coat with olive oil to avoid too much sticking.
- Add salt and pepper to the soup according to taste.
- Serve soup in bowls and add a handful of noodles to each serving.
- Store leftovers in fridge for 5 days, or the freezer for 2 months. Keep noodles separated from the soup during storage.
