Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 chicken breasts, cooked and diced or shredded
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

 

Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

  This was so easy to make. A little bit of prep but nothing too terrible. I really liked that everything cooked in the broth and that it was a one-pot dish. 

 

I wasn't particularly fond of the taste of cream of chicken soup. I liked the creaminess of the soup but not sure that you really need 2 whole cans of soup. I think one would be just fine.

(this is for you, Katelyn) And for the chicken, by the way, I decided to roast it in the oven instead of boiling it. Mine always turns out chewy. Blech. Roasting was way better. Season with olive oil, salt, and pepper. Bake at 350 for 35 minutes, or until cooked through. I used boneless, skinless chicken breasts.