Monday, December 2, 2013

Creamy Chicken Noodle Soup



Thanksgiving is gone, and so is our lovely turkey. I had every intention of making turkey soup, but that didn't happen.

After giving some to departing relatives, making turkey sandwiches, and a yummy turkey stir-fry, there was none left. But it was yummy.

So, I'm back to making chicken soup, which I really do love. And I need some too, so that I can hopefully get over this nasty cold that has been lingering.

This is a super delicious soup that comes together pretty quickly, perfect for a main dish along side some crusty bread, or even cornbread.
You can also change up the veggies if you don't have all of these on hand.


Recipe for Creamy Chicken Noodle Soup:

Ingredients:

32 ounce box of chicken broth
1 cup diced carrots
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1/2 cup chopped onion
1/2 cup chopped celery
3 cups uncooked egg noodles
2 cups shredded chicken
1/2 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream



Directions:

In a large pot, bring chicken broth and all the vegetables to a boil. Add the egg noodles and cook until tender.
Lower heat to medium, and add shredded chicken, salt and pepper, and heavy cream. Stir to combine and cook until heated through.
Serves 6.


Patricia
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