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Creamy Chicken Noodle Soup




Source of Recipe


Mandy's Recipe box


List of Ingredients





2 tablespoons butter
1 cup onion ( chopped )
1 cup celery ( chopped, optional )
1/4 cup fresh parsley ( chopped, or about 1 tablespoon dried parsley flakes )
2 cups chicken breast ( 2-3 cups, diced )
1 Can (10.75 oz) cream of chicken soup ( undiluted )
1 Can (10.75 oz) cream of mushroom soup ( undiluted )
5 cups chicken broth
1 teaspoon poultry seasoning ( scant teaspoon )
1/4 teaspoon thyme
1/4 teaspoon black pepper
2 cups frozen mixed vegetables ( peas and carrots or canned )
1 1/2 cups heavy cream
4 ounces turkey noodle soup ( cooked and drained )


Recipe




In a large pot, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.