Creamy Chicken Noodle Soup
A creamy twist on a classic soup, this easy-to-make creamy chicken noodle soup is exactly what you need when you're curled up under a blanket this winter!
Ingredients
- 3 chicken breasts (boiled & cubed)
- 6 cups water
- 6 teaspoon chicken bouillon granules
- 1 medium onion (finely chopped)
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 6 oz wide egg noodles (cooked al dente)
- 2 cups carrots (chopped)
- 1 cup celery (chopped)
- 21 oz cream of chicken soup (2 cans)
Instructions
- In a large pot, add 6 cups water, 6 teaspoon chicken bouillon granules, 1 medium finely chopped onion, 1/4 teaspoon black pepper, 1 bay leaf, 2 cups chopped carrots and 1 cup chopped celery. Bring to a boil.
- Turn to low and simmer until vegetables are tender about 10 minutes.
- Add 2 cans cream of chicken soup and stir until blended in. Add 3 chicken breasts that have been cooked and cubed and 6 ounces cooked egg noodles.
- Heat until hot. Serve & enjoy!
Notes
Storage: Store in a covered container in the refrigerator for 3-5 days.
Veggies: This soup is very easy to adapt. Feel free to add in extra veggies like diced bell peppers or mushrooms.
Nutrition
Calories: 270kcal, Carbohydrates: 25g, Protein: 23g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 1025mg, Potassium: 561mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5575IU, Vitamin C: 4.3mg, Calcium: 49mg, Iron: 1.7mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
