This soup is delicious! My friend Heather gave me this recipe and I am eternally grateful:) It’s one of my new favorites, and I love the Country Pasta in it. It’s a very thick soup with lots of noodles. I usually end up approximately doubling the chicken broth to make it a little more “soupy”, but it’s still pretty thick even after that. I like it this way but just add as much broth as you and your family prefer. Enjoy this warm, satisfying dish!
Creamy Chicken Noodle Soup
Submitted by Amy ~ The Sisters Cafe
2 cans chicken broth (14oz) I usually end up doubling this amount
1 T chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don’t soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.