Tuesday, March 19, 2013

Creamy Chicken-Noodle Soup

What you will need:
- 4 chicken thighs- boiled and shredded
- 2 carrots (finely chopped)
- 1 celery (finely chopped)
- 1 medium onion (finely chopped)
- 2 green onions (finely chopped)
- 1 peeled potato (finely chopped)
- 5 cups of chicken stalk
- 1 can of cream of chicken soup
- 1 can of corn
- 1 1/2 cup of egg noodles

Boil chicken thighs for an hour- or until cooked. Shred with a fork. In the meantime  in a large pot add a tbsp of olive oil and sautee carrots, celery, onion, and potato until half way cooked. Add in the chicken stalk, cream of chicken soup, and corn- simmer for 1 hour. Add cooked chicken and egg noodles, cook for another 10- 15 mins or until noodles are cooked. Add salt and pepper to taste.

Note: To make the soup not as chunky and more broth add 1 cup of noodles instead of 1 1/2 cups.

This is seriously the best chicken soup I've ever made- definitely a husband pleaser!

Hope you enjoy!

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