Creamy Chicken Noodle Soup

This recipe came across my feed reader a month or so ago and it looked yummy so I tagged it. I have never made a cream based chicken noodle soup before so I was curious how it would turn out. One word. MMM!!!! This was awesome. It really does not take that long to make and again SO yummy!!!

Source: Adapted from “B” dubs cafe

Prep Time: 20 min Cook Time: 1 hr

Cook chicken in water with 2 tsp(2 cubes) bouillon. Cook until done. Lay out on a plate to cool. While chicken in cooking, chop onion, celery, and grate/chop carrots. In separate large pot, combine these with water so that the veggies are swimming around a little(not just a cover) and add handful of parsley flakes and  the other 2 tsp(2 cubes) bouillon to taste. Get this cooking. When chicken in cooled enough to handle with fingers, tear up the meat with two forks, into smaller pieces, add to vegetables in the pot. Add chicken broth, evaporated milk, soup, and noodles. Adjust to desired consistency. The soup will thicken as the noodles swell. Stir occasionally as it comes to a gentle boil and simmer until vegetables are soft and noodles are done.

Yields: A big pot probably 10 servings

Some tips to help this be a quick meal. You can chop up the veggies the night before or the morning your planning to make this. Just cover and put in the fridge. You don’t have to thaw out your chicken. I didn’t and it still cooked very fast in the water. I also add everything but the noodles while the kids where napping and then just let it simmer till I was ready to add the noodles and it worked fine. My Husband had 3 servings of this and kept saying how good it was. A big score for me let me tell you. He is my food critic(a bit picky) and so when he likes something well its a winner recipe around here. I served this with my homemade white bread and a salad.