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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 saut� 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.