Creamy Chicken Noodle Soup
Frozen egg noodles make this chicken soup with a creamy broth extra special.
Servings: 8 servings
Calories: 142kcal
Ingredients
- 2 tablespoons butter
- 2 cups chopped or shredded carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 6 cups chicken broth
- 2-3 chicken breasts cubed
- 2 cans cream of chicken soup
- 1 cup milk
- 1 16 oz. package frozen egg noodles
- Salt and pepper to taste
Instructions
- Thaw frozen egg noodles according to package directions. Meanwhile, melt 2 tablespoons butter in a large sauce pan over medium-high heat. Add the 1 cup chopped onion, 1 cup chopped celery and 2 cups chopped or shredded carrots and saute until the vegetables are just tender, about 5 minutes.
- Add 6 cups chicken broth to vegetables in pot and bring to a simmer. Add 2-3 chicken breasts, cubed and boil until chicken is cooked through, 8-10 minutes.
- Remove chicken from pot and shred with two forks; set aside. Add 1 cup 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 2 cans cream of chicken soup and simmer a few minutes more.
Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 788mg | Potassium: 452mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5561IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg