Let's just start by saying I am not a food blogger. This recipe is just so I remember how I like to make it. AKA enter at your own risk.
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Creamy Chicken Noodle Soup
4-6 Tb butter
3 -4 c diced carrots, just because I love tiny pieces of carrots in my soup
2 c diced celery
(sometimes I add in tinyyy pieces of zucchini or yellow squash too - feel free to add in veggies that speak to your heart)
1-2c onion, diced
6 c chicken broth
1 c milk (depends on how thick you want soup - I usually add a bit more milk or broth)
shredded rotisserie chicken -- or however much chicken I need to use up
1 (16 oz) frozen egg noodles
2 cans cream of chicken soup (you could totally make your own - but I'm trashy and used the cans here)
salt to taste
Over medium high heat, melt butter. Add diced vegetables and sauté until tender. Add broth and bring to a simmer. Add milk and bring mixture back to a simmer. Add noodles and chicken and cook for ten minutes, making sure that the noodles are cooked through. Add cream of chicken and simmer for a few minutes more, making sure everything is mixed and warmed through. Season to taste. Serve.
***I love freezing this soup using silicone muffin tins (I own, and highly recommend this one). Simply fill each compartment with soup and freeze. Remove pan from freezer and pop out each "puck" into a large ziplock bag. Keep bag in freezer (I've kept there for up to two months with good results). Place desired amount of pucks in a microwave safe dish and heat until warmed throughout. It was honestly my saving grace for teaching - throw two or three frozen pucks in a reusable container in the morning and heat at lunch!
1-2c onion, diced
6 c chicken broth
1 c milk (depends on how thick you want soup - I usually add a bit more milk or broth)
shredded rotisserie chicken -- or however much chicken I need to use up
1 (16 oz) frozen egg noodles
2 cans cream of chicken soup (you could totally make your own - but I'm trashy and used the cans here)
salt to taste
Over medium high heat, melt butter. Add diced vegetables and sauté until tender. Add broth and bring to a simmer. Add milk and bring mixture back to a simmer. Add noodles and chicken and cook for ten minutes, making sure that the noodles are cooked through. Add cream of chicken and simmer for a few minutes more, making sure everything is mixed and warmed through. Season to taste. Serve.
***I love freezing this soup using silicone muffin tins (I own, and highly recommend this one). Simply fill each compartment with soup and freeze. Remove pan from freezer and pop out each "puck" into a large ziplock bag. Keep bag in freezer (I've kept there for up to two months with good results). Place desired amount of pucks in a microwave safe dish and heat until warmed throughout. It was honestly my saving grace for teaching - throw two or three frozen pucks in a reusable container in the morning and heat at lunch!
or! or! I'll freeze in a larger container for a future dinner. i love these containers for soups!
