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Creamy Chicken Noodle Soup

Print Recipe
Cook Time 40 minutes
Course Soup

Ingredients
  

  • 5 cups chicken broth
  • 3 cups chopped carrots
  • 3 cups chopped celery
  • 1/2 cup chopped onion
  • 2 cans cream of chicken soup
  • 4 cups cooked chicken, chopped I use rotisserie
  • 1-2 cups half and half
  • 4 cups dry noodles I use medium egg noodles
  • 2 bay leaves
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp pepper
  • 1 tsp salt

Instructions
 

  • In a large pot, heat the chicken broth.
  • Add bay leaves, thyme, oregano, pepper, salt, carrots, celery and onions.
  • Cook over medium heat until veggies are tender.
  • In a separate pot, cook the noodles according to package directions.
  • To the broth mixture, add the cans of soup, cooked chicken, half and half, and cooked noodles.
  • Let everything simmer for 30 minutes.
  • Remove the bay leaves, and serve warm!
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