Creamy Chicken Noodle Soup Recipe

Ingredients

2 tbsp butter
2 cups chopped carrots
1 cup chopped celery
1/2 cup very finely diced onion
6 to 12 cups chicken broth (I used 12 cups... made alot)
6-8 boneless, skinless chicken tenderloins (or chicken breasts)
2 cans cream of chicken soup
1 to 2 cups milk
1 pkg noodles (use your favorite kind)
Salt and pepper, to taste

Preparation

Step 1

Cook chicken breasts in a pot of water until chicken is cooked through. (You can use pre-cooked rotisserie chicken or left over chicken too). Shred and set aside. Cook noodles (al dente) according to package directions, drain & set aside.

Meanwhile, melt butter in a large sauce pan over medium-high heat. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes. Add chicken broth to vegetables in pot and bring to a simmer. Add the milk to the pot and return to a boil. Gently stir the noodles into the broth, along with the shredded chicken. Cook for about 15 minutes. Stir in cream of chicken soup and simmer for about 5 to 10 more minutes.