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Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup, by , is from Stevens Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Brightwell

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter
1 onion, chopped
3 cups cooked chicken
43 ounces chicken broth
1 can cream of chicken
1 can cream of mushroom
8 ounces then egg noodles (can substitute spaghetti noodles broken in half)
4 ribs celery, diced
6 medium carrots, shredded or diced
1 teaspoon poultry seasoning
1 teaspoon pepper
2 cup milk

Directions:
Directions:
In Dutch oven or large stock pot, melt butter.
Add onion, saute.
Stir in chicken and all ingredients except milk. Bring to a boil.
Reduce heat. Simmer for 15 minutes or until carrots are tender.
Stir in milk. Return to simmer until incorporated.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great, quick week night soup. Leftovers are even better the next day!

 

 

 

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