Creamy Chicken Noodle Soup
 
 
Author:
Ingredients
  • 2 tablespoons butter
  • 1 C. chopped onion
  • 1 C. chopped celery (optional, I leave it out)
  • ¼ C. fresh chopped parsley or about 1 Tbsp. dried parsley flakes
  • 2 to 3 C. diced chicken
  • 1 can (10¾ oz.) cream of chicken soup, undiluted
  • 1 can (10¾ oz.) cream of mushroom soup, undiluted
  • 5 C. chicken broth
  • 1 scant teaspoon poultry seasoning
  • ¼ teaspoon dried leaf thyme
  • ¼ teaspoon pepper
  • 2 cups frozen peas and carrots or canned
  • 1½ cups heavy cream or half-and-half
  • 4 ounces medium noodles, cooked and drained
  • salt to taste
Directions
  1. In a large pot, melt butter over medium heat.
  2. Add onion and celery and sauté until onion is tender.
  3. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper.
  4. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes.
  5. Add the peas and carrots, cover, and simmer for 10 minutes longer.
  6. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste.
  7. Heat through.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/creamy-chicken-noodle-soup/