Tuesday, February 7, 2017
Cheesy Chicken Noodle Soup
Cheesy Chicken Noodle Soup 3 cups chopped cooked chicken (I used rotisserie chicken) 1 (10.75-oz) can condensed cheese soup 6 cups chicken broth 1 cup milk 2 stalks celery, chopped 2 carrots, thinly sliced 1 tsp onion powder 1/2 tsp garlic powder 1/4 tsp salt, or to taste 1/4 tsp pepper, or to taste 8 oz dried fine egg noodles 1 cup shredded cheddar cheese In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, onion powder, garlic powder, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.