Chicken noodle soup is one of my all time favorite meals. I enjoyed my mom’s recipe growing up. It was always a meal I looked forward to. Now in my own home, I’ve tweaked the recipe a bit. I make a much smaller batch and I add some homemade cream of chicken soup to give it a creamy texture. My toddler loves it and asks for the left overs all day the next day! I hope your family enjoys it too.
2 cups cooked, diced chicken
5 cups chicken broth
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
Cream of chicken soup (2 cans or the full batch of the linked recipe)
1/4 cup half and half
Salt and pepper to taste
Melt butter in a medium sized pot. Add vegetables and sauté till barely soft (about 5 minutes if you’re using fresh veggies, longer if you’re using frozen).
Add chicken stock, diced chicken, cream of chicken soup, and half and half. Bring to a boil and reduce heat. Simmer till the soup starts to thicken and the veggies are completely soft. Add noodles and simmer till they are cooked through. Serve with bread or grilled cheese sandwiches.