Really Good Chicken And Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Whenever I make this soup I get so many compliments and request for the recipe! This is really easy, delicious, and light! Ingredients:
1 1/2 pounds chicken tenders, cut into small bite size pieces |
2 stalks celery with leaves, chopped |
1 onion, chopped |
2 cloves garlic, minced |
1 can cream of celery soup |
4 tablespoons dry chicken base(or bouillon)adjust to desire taste |
12 cups water or chicken stock(if using chicken stock delete dry chicken base) |
1 tablespoon italian seasoning spice |
1 teaspoon dried sage or poultry seasoning |
4 oz. cream cheese, softened |
1 tablespoon garlic powder |
1 teaspoon garlic salt |
1/2 teaspoon cracked black pepper |
1 package knorr brand leek soup |
1/2 package dumpling style egg noodles or other noodles |
2 potatoes, peeled and cubed |
6 carrots, cut into big chunks |
Directions:
1. In a large soup pot, bring water, chicken tenders, onion, celery, garlic, potatoes, and carrots to a boil.
2. Cook for 8 to 10 minutes.
3. Stir in chicken base, seasonings, and noodles and continue to cook for 6 to 8 minutes.
4. Lower heat to a med/low and add soup mix and canned soup, continue to cook for 5 minutes.
5. Mix a little of the broth with the cream cheese to melt.
6. Stir in the cream cheese to pot and Continue to cook 5 to 10 minutes or lower to simmer.
7. At this stage you could place soup in Crock pot and allow to simmer on low until ready to serve.
8. Check spices and adjust to taste.
9. This soup gets more flavorful the longer you simmer but the noodles may become too soggy.
10. I would suggest if you want to simmer it for a long time then add noodles later(or you can add cooked noodles at the end before serving)
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