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Creamy Chicken Noodle Soup

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Submitted by: laural52

 

Chicken, noodles and lots of vegetables in a creamy, savory broth.
 

Ingredients

  • 1 cup celery and leaves (sliced)
  • 1 cup carrots (sliced)
  • 3/4 cup onions (chopped)
  • 1 cup mushrooms (sliced)
  • 1 cup green beans (sliced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp parsley
  • 1 tsp sage
  • 2 tsp chicken boullion
  • 3 bay leaves
  • 6 cup chicken broth
  • 4 cup cooked chicked (cut in pieces)
  • 4 cup wide noodles (uncooked)
  • 2 Tbsp margarine
  • 1 can cream of chicken soup

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Method

In 6 qt stock pot, melt margarine; add all vegetables, salt, pepper, garlic powder, parsley, sage, bay leaves, and bouillon. Saute until celery and onions are tender. Add chicken and broth, simmer 1 hour. Remove bay leaves. Add noodles and cook until soft, about 20 minutes. Stir in cream of chicken soup until dissolved.

 

Notes: Mushrooms may be fresh or canned. Green beans may be fresh or frozen.

 

Number of Servings: 8-10

 

Submitted by: laural52 ()

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