Creamy Chicken Noodle Soup
Egg noodles, shredded chicken & carrots in a creamy broth flavored with parsley, sage, rosemary and thyme make the most flavorful chicken noodle soup!
Ingredients
- 2 cans cream of chicken soup
- 3 cups milk
- 3 cups chicken broth
- 1 cup water
- 2 Tbsp dry onion soup mix
- 12 oz carrots
- Meat from 1 rotisserie chicken or 3 good sized cooked chicken breasts, shredded
- 1 tsp parsley
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp cracked black pepper
- 16 oz egg noodles (don’t add until the last minute.)
Instructions
- In a large pot, whisk together the cream of chicken soup, milk, chicken broth and water.
- Add all the remaining ingredients except the noodles and stir together.
- Bring it to a boil, turn the heat down to medium low, and let it simmer together for 30 minutes, stirring frequently.
- Cook the noodles separately according to package directions so they don’t get mushy.
- Drain the noodles and throw a couple of large spoonful’s of noodles in each serving bowl.
- Ladle the soup over the top and serve.
Notes
A couple of tips for this soup:
- You can use any cooked chicken in this – my favorite is using a deboned, shredded rotisserie chicken for maximum flavor and deliciousness, but I’ve also cooked some chicken breast and shredded it myself to throw in here.
- Use fresh large carrots that you have chopped, fresh baby carrots or frozen carrots – whatever you have on hand.
- Not everyone in my house loves peas, but I do, so I cook peas separately and stir some in – I love it with peas.
- I love these Country Pasta Egg Noodles for this recipe which I find at Walmart. (I like the thicker cut ones in the green bag, but feel free to do you!)
- If your soup gets too thick just thin it out with some chicken broth. (It will thicken fast if you put the noodles in the soup, which is why I suggest spooning the noodles in separately when you serve.)