Creamy Chicken Noodle Soup

Sometimes you don't feel that good and you just need some chicken noodle soup. This is the kind of soup I like to make when colds are circulating through the family in the winter time. If I'm going to make chicken noodle soup, I want it creamy and seasoned to perfection. I am also the kind of person that likes easy, "throw in cans of this and packages of that" recipes and this one definitely fits the bill. Pick up a rotisserie chicken and not only will you have this thrown together in just minutes, but the heavenly, soothing scent will soon be wafting through your entire house.

2 cans cream of chicken soup

2 cups milk

2 cups chicken broth

2 Tbsp dry onion soup mix

6 large carrots, sliced on slant or a 12 oz pkg of frozen crinkle cut carrots

Meat from 1 rotisserie chicken

Parsley, Sage, Rosemary, Thyme (Start with a tsp of each then adjust to your liking.)

Salt & Pepper

Egg noodles (added at the last minute.) I like these.

Mix everything except the noodles in the crockpot and let it cook on high for 2-4 hours. Turn down to low until ready to serve. Cook the noodles separately on the stove so they don’t get mushy. Drain and throw a couple of large spoonfuls of noodles in each bowl. Ladle the soup over the top.

If you don't have the time to use the crockpot, just throw everything in a big stockpot on top of the stove, bring it to a low boil, turn the heat down, cover and let it simmer together for 30-40 minutes, stirring frequently. Cook the noodles separately on the stove so they don’t get mushy. Drain and throw a couple of large spoonfuls of noodles in each bowl. Ladle the soup over the top.

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1 cup cold butter, cut up into cubes
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