Creamy chicken noodle soup

Elyse Rose
Elyse Rose @elyserose
USA

Creamy chicken noodle soup

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Ingredients

  1. 1onion, diced
  2. 2-3celery stalks, diced
  3. 2-3carrots or 10-12 baby carrots, diced
  4. 1/2zucchini diced (optional, I had one I needed to use)
  5. 1 tspsalt
  6. 1 tspblack pepper
  7. 1 tspsmoked paprika
  8. 1 tspgarlic & herb seasoning
  9. 1 tspminced garlic
  10. 1 Tbsolive oil or avocado oil
  11. 4 cupsveggie broth or chicken stock
  12. 1 Tbschicken bullion powder
  13. 4boneless, spineless chicken thighs
  14. 1 cancream of chicken soup (I recommend a large one)
  15. 10-16 ozegg noodles
  16. 1 Tbsparsley

Cooking Instructions

  1. 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. 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. 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. 4

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

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Elyse Rose
Elyse Rose @elyserose
on
USA
I don't like to put measurements on seasoning..do as you feel. I try to have pictures every step of the way.
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