Creamy chicken noodle soup

Name: Creamy chicken noodle soup
Cuisine: American
Ingredients: 1 onion, diced; 2-3 celery stalks, diced; 2-3 carrots or 10-12 baby carrots, diced; 1/2 zucchini diced (optional, I had one I needed to use); 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic & herb seasoning; 1 tsp minced garlic; 1 Tbs olive oil or avocado oil; 4 cups veggie broth or chicken stock; 1 Tbs chicken bullion powder; 4 boneless, spineless chicken thighs; 1 can cream of chicken soup (I recommend a large one); 10-16 oz egg noodles; 1 Tbs parsley

Elyse Rose @elyserose

USA

Creamy chicken noodle soup

Elyse Rose @elyserose

Saved

Ingredients

1onion, diced
2-3celery stalks, diced
2-3carrots or 10-12 baby carrots, diced
1/2zucchini diced (optional, I had one I needed to use)
1 tspsalt
1 tspblack pepper
1 tspsmoked paprika
1 tspgarlic & herb seasoning
1 tspminced garlic
1 Tbsolive oil or avocado oil
4 cupsveggie broth or chicken stock
1 Tbschicken bullion powder
4boneless, spineless chicken thighs
1 cancream of chicken soup (I recommend a large one)
10-16 ozegg noodles
1 Tbsparsley

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Steps

1

Pour oil in stock pot over medium heat. Cook vegetables with seasonings (steps 5-8). Once softened, add minced garlic & cook 1-2 minutes more.
2

Add 4 cups of broth, bring up to a boil & add chicken bouillon. Add chicken thighs and check for seasoning. Bring to a boil & cook 20 minutes.
3

Take out chicken & shred, add to pot. Add egg noodles and cook to package instructions. You may want to add 1 cup of water or broth up to you (depending how many noodles you use).
4

Mix, then add cream of chicken, stir and let cook covered for 2-3 minutes, stir again. Top with parsley if desired.