Tuesday, January 22, 2008

Creamy Chicken Noodle Soup

This recipe is to die for good and to die for easy... I made it last night for dinner and everyone loved it. All the kids had seconds and some even wanted thirds. Thank you Emily for sharing this recipe with me.

Creamy Chicken Noodle Soup
5 cups chicken broth (I added 3 more cups of water because I like more liquid in my soup.)
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 chopped onion (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag of Reames homemade egg noodles (freezer section)( I used the regular dried pasta because they didn't carry this brand and it was very good)
1 Rotisserie chicken (I used a can of chicken from Costco)

Pick all of the chicken off of the Rotisserie chicken and shred. Put chicken stock, carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, soup, and milk into broth and vegetable mixture. If the soup is not thick enough for your likings, make cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad!


Tasha said...

Ummm . . . sounds so yummy. I am really into soups this year. I think I will need to try this one. It sounds easy, yummy, and so good! Thanks for sharing so many recipes.

Keriann said...

Sounds delicious! Gonna try it out in the next few days! Thanks for sharing!

Kelli said...

This looks absolutely delicious and perfect for this time of year.

mellie said...

Can this be a freezer meal? Thank you.


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