Creamy Chicken Noodle Soup
Try this Creamy Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- salt & pepper to taste
- 2 cups milk
- 3/4 cup onion chopped
- 2 cups celery sliced
- 2 cans cream of chicken soup
- 3 cups chicken stock i use 3 cups hot water with 3 tsp. chicken base bouillon
- 2 cups carrots sliced
- 1 rotisserie chicken deboned and chopped
- 1 pkg frozen egg noodles
- Carbohydrate 730.810558671215 g
- Cholesterol 2394.95290607366 mg
- Fat 594.02186261444 g
- Fiber 7.70900999552673 g
- Protein 637.59636743737 g
- Saturated Fat 319.441050203585 g
- Serving Size 1 1 Serving (9200g)
- Sodium 12173.8195786609 mg
- Sugar 723.101548675689 g
- Trans Fat 39.7512574845658 g
- Calories 10783 calories
Cook noodles according to package directions. Boil veggies in soup stock until tender; about 10 minutes. Add cream of chicken soup and milk; mix till blended. Add noodles and chicken to soup mixture. Season with salt and pepper to taste.
