Creamy Chicken Soup
Extra rich and creamy chicken soup is a velvety twist on a classic that's on the table in only 30 minutes!
Servings: 8
Ingredients
- 8 cups chicken broth, low-sodium
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped (optional)
- 6½ cups wide egg noodles, uncooked
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 3 cups cubed cooked chicken
- 1 cup sour cream
- 1 teaspoon garlic salt
- pepper, to taste
- fresh parsley, chopped
Instructions
- In a large pot over medium-high heat, bring chicken broth, carrots, and celery (optional) to a boil. Then, add noodles and cook, uncovered, for 5 minutes.
- Add soup and chicken and cook for an additional 10-15 minutes.
- Remove from heat and add 1 cup sour cream and season with garlic salt and pepper.
- Garnish with chopped parsley.
Notes
Chicken. Use this Baked Chicken recipe to cook up boneless skinless chicken breasts or chicken thighs, or dice a rotisserie chicken.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat in the microwave or on the stovetop until warm throughout.
Nutrition
Calories: 222kcal | Carbohydrates: 28g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 388mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2751IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg