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Creamy Chicken Noodle Or Vegetable Soup

Delicious creamy chicken soup! Great comfort food any time of year! This recipe is very flexible; for a clear base traditional chicken soup leave out the Cream of Chicken soup and Evaporated milk. This can also be a great Vegetable Chicken Soup by replacing the noodles with potatoes.

Prep
Cook
Serves 12people
Ingredients
8
cup water (if cooking raw chicken use 50-50 water and chicken broth)
1
whole chicken (I use the Lemon Pepper Roasted Chicken from grocery store)
2
medium carrots, cut into 1/4-inch slices
2
medium stalks celery, cut into 1/4-inch slices
1
small onion, chopped
1
Tb. Dried Parsley
1
tsp Dried crushed Sage and dried crushed Thyme (if fresh cut in half)
1
tsp Lowry’s Garlic Salt w/Parsley
1/2
tsp onion powder
1/2
tsp garlic powder
1-2
tsp Lowry’s Season Salt
1/4
tsp each of Curry Powder, Turmeric Powder and Ground Black Pepper
1
cup frozen corn & peas (uncooked) or canned
3
cup Wide egg noodles or fettuccine broken into 3 inch pieces, uncooked
2
cans Cream of Chicken soup
1
can Evaporated Milk
Directions
1.
In 6-8 quart Dutch Oven add water:
2.
If using the pre-cooked roasted chicken place whole chicken in with water and boil for about 15:00, remove chicken to cool then debone. This option will require less seasonings; adjust accordingly.
3.
If using raw whole chicken, place whole chicken on top of vegetables. Cover with lid and cook until chicken is fork tender.
4.
Remove roasted chicken from broth. Add carrots, celery, onion, and all seasonings. While cooking add frozen corn and peas (if using canned add in step #5). Cook vegetables until tender.
5.
Transfer chicken to bowl and let cool.
6.
Add noodles to soup after vegetables are tender. While noodles cook, remove and discard skin, fat, and bones from the chicken, tear meat into bite size pieces.
7.
Add Cream of Chicken soup and Milnot to soup pot. Stir gently until blended and heated through. Return chicken to soup mix along with any canned vegetables, cook just until all is heated through and serve.

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