This soup is delicious! My friend Heather gave me this recipe and I am eternally grateful:) It's one of my new favorites, and I love the Country Pasta in it. It's a very thick soup with lots of noodles. I usually end up approximately doubling the chicken broth to make it a little more "soupy", but it's still pretty thick even after that. I like it this way but just add as much broth as you and your family prefer. Enjoy this warm, satisfying dish!
Creamy Chicken Noodle Soup
Submitted by Amy ~ The Sisters Cafe
2 cans chicken broth (14oz) I usually end up doubling this amount
1 T chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
This looks so nice and hearty, perfect for the winters here in Pennsylvania!
ReplyDeleteI have been waiting for you to post this recipe. I love it! Thanks!!
ReplyDeleteYay! I am happy you posted this. I want to make this next time I feel up to making dinner. :) I loved it at my shower!
ReplyDeleteI just had a creamy CHicken Noodle soup at Porcupine Grill & was saying how bad I wish I had a good recpe to make it at home! Perfect- can't wait to try it! Love ya-
ReplyDeleteGreat recipe!! My family loved it!!!
ReplyDeletefabulous!! thank you. i had to nap after eating this!!
ReplyDeleteI have made it several times and it is so good! Tonight I tried to make it a little healthier. So I tripled the chicken broth, added one can of cream of chicken soup and did not add the evaporated milk. It was still delicious!
ReplyDeleteDo I need 2 cans of cream chicken soup, or 2 cups? Thanks!
ReplyDeleteAmy,
ReplyDeleteHey, it's Amy:) The recipe calls for 2 cups, which will almost be two full cans if you buy the smallest size I believe. Usually, I just stick closely to the recipe and measure out the 2 cups though.
Miles and Bex-I'm totally going to try it your way next. I am all about making dishes a little healthier if possible!
[...] I’ve used it in Enchiladas, Chicken & Dumplings (pictured above with canned chicken), Chicken Noodle Soup, Enchilada Casserole, Broccoli Chicken & Swiss Soup, Pasta Dishes, Wraps, Pot Pie, BBQ Chicken [...]
ReplyDelete