Creamy Chicken Noodle Soup
- 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
- In a large pot, melt butter over medium heat.
- Add onion and celery and sauté until onion is tender.
- Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper.
- Bring to a boil; reduce heat to medium-low and simmer for 20 minutes.
- Add the peas and carrots, cover, and simmer for 10 minutes longer.
- Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste.
- Heat through.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/creamy-chicken-noodle-soup/
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