Wednesday, January 16, 2013

Creamy Chicken Noodle Soup

I love a good soup - especially one that is simple to put together!  This soup is creamy and perfect for the subzero temperatures we have been having lately.  It can be made in a large pot or simmered in the crockpot - whichever you choose.  You can also adjust the vegetable ratio to suit your taste.

2-3 boneless, skinless chicken breasts
1 1/2 C carrots, diced
1 1/2 C celery, diced
1 C onion, finely chopped
2 cans (14 oz., each) chicken broth
2 cans cream of chicken soup
1 C half-n-half
8 oz. egg noodles

Cook and dice the chicken breasts and season with salt and pepper to taste (you could also shred the chicken if you prefer).
Simmer the carrots, celery, and onion in the chicken broth until the veggies are tender.
Add the cream of chicken soup and half-n-half and stir until any clumps are whisked into the soup.
Add the chicken and noodles, salt and pepper to taste, and simmer until it is heated through.

*This recipe came from my friend, Cristina.

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