We are in week 2 of an inversion. Typically I wait for sunny days for betters pictures but of all days to make soup, today is the day! This recipe is from my wonderful coworker, Suzie. She made it for a work shower and I had no less than 3 servings. I had her write it down because it was in her head. Tweak it to your liking. You cannot go wrong!
Suzie's Creamy Chicken Noodle Soup:
Ingredients: 4 (3/4 to 1 lb) thin-sliced boneless, skinless chicken breasts 1 can cream of chicken soup 1 can chicken broth Chives to taste (I use freeze dried ~2T) Parsley flakes (I omit) Salt and Pepper to taste 1 pint half and half Carrots (1/2 lb matchstick or baby carrots sliced...like I do) 2 T onion 8 oz fine egg noodles Serves: 5+ Directions: -Place chicken breasts in a dutch oven. Add water to cover the chicken (plus some). Salt and pepper. Simmer until chicken is tender. Remove the chicken and let it cool. When it cools, chop or shred.
Albertsons spoils me. I cannot imagine trimming chicken anymore!
-Add the can of cream of chicken to the broth/water in the dutch oven. -Add can of chicken broth, pint of half and half, parsley (I omit), onion and carrots. -Simmer until carrots become tender. -Add the egg noodles and continue to simmer. When noodles start to look done, add the chopped/shredded chicken. -If it’s not “soupy” enough, add more water and stir to heat. The longer the soup sits, the more chunky it will become.