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
3 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 or 3 good sized cooked chicken breasts, shredded
1 tsp parsley,
S
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
1/4 tsp cracked black pepper
salt to taste
Egg noodles (added at the last minute.) I like these.
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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