Tuesday, September 28, 2010

Creamy Chicken Noodle Soup

  • 1 tablespoon vegetable oil
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 large onion, chopped
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
  • 2 cups milk
  • 1/4 tsp parsley
  • 1/4 tsp thyme
  • 1 cup cubed cooked chicken
  • 1 cup cooked medium egg noodles
  1. Heat oil in 3-qt. saucepan over medium heat. Add carrots, celery and onion. Cook until tender.
  2. Stir soup, milk, parsley and thyme into pan. Heat to a boil.
  3. Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.
This was really yummy and really easy! We love it!! I found this recipe on AllRecipes.com but modified it, added spices so it wasn't bland.


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Emily Robison said...

Edit to the recipe, only use 1 can cream of chicken soup... it's way butter with less cream of chicken