CREAMY CHICKEN NOODLE SOUP

Filed Under Soups
Ingredients
2 tablespoons butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cups chicken broth
2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 (16 oz.) package frozen egg noodles
Salt and pepper, to taste

Directions

Thaw noodles according to package directions.  Meanwhile, melt butter in a large sauce pan over medium-high heat.  Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.  Add chicken broth to vegetables in pot and bring to a simmer.  Add chicken breasts and boil until chicken is cooked through, 8-10 minutes.  Remove chicken from pot and shred with two forks; set aside.  Add the milk to the pot and return to a boil.  Gently stir the thawed noodles into the broth, along with the shredded chicken.  Cook for about 15 minutes, or until noodles are tender.  Stir in cream of chicken soup and simmer a few minutes more.

Let's Dish

I plan all of my meals ahead of time, and after days of nearly 80 degree weather, I felt like a genius for having this on the menu when we woke up to 8 inches of snow earlier this week.  This is true comfort food, and the "homemade" noodles and creamy texture just add to the comfort level.   The noodles are commonly found in the freezer section of most grocery stores, alongside other frozen pastas.  You can always substitute regular dried noodles, but the frozen egg noodles are worth going out of your way to find.  If you want to make this soup even more filling, add some cubed potatoes.  I think this tastes even better the next day.

Who Dished It Up First

My mom got this recipe from a church cookbook years ago.  This is the way she always made chicken noodle soup and it's still my favorite way to cook up a pot today.