Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup
- One Tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup cooked, chopped chicken*
- 1 cup chopped, cooked potato
- 10 cups homemade chicken broth (or about six 14.5 ounce cans)
- 1 teaspoon Italian seasoning (optional)
- 1 teaspoon chicken bouillon (optional)
- One 10.75 oz can cream of chicken soup
- 8 ounces (half a pack) of extra wide egg noodles
- 1 Tablespoon butter
- sea salt
Heat olive oil in a large stock pot, cook minced garlic until fragrant. Add onions, celery, carrots and saute to develop flavor. Add chicken stock. Add cooked chicken and cooked potatoes. Allow soup to simmer. To get a richer soup, mix in one can cream of chicken soup. Season with Italian spices and chicken bouillon or salt if needed. While the soup is simmering cook the noodles a dente. Toss with butter and sprinkle with sea salt. Serve the soup warm over noodles. * Left-over rotisserie chicken tastes great in this recipe. Normally I would use homemade chicken stock for this recipe. **I have added other vegetables such as finely sliced squash, zucchini or potato.
For more info on how to make this soup, click her for my original chicken noodle soup recipe.
