CREAMY CHICKEN NOODLE SOUP

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Listen up! You MUST try this recipe. It is chock full of comfort and goodness. Creamy broth, hearty noodles, tender chicken, and lots of veggies and flavor! My kids LOVE this soup and thank me every time I make it. And it’s full of veggies so that’s a mom win to me!

Creamy Chicken Noodle Soup starts with the good stuff:

Start with some quality ingredients.

Chop up all the veggies.

LET’S GET COOKIN’:

Add a couple of tablespoons of olive oil to a large pot and saute carrots, celery, and onion on medium heat until tender, about 3-4 minutes, then add garlic and saute another minute. You don’t want to overcook the veggies since they will boil in the broth with the noodles later.

WHERE’S THE MEAT?

While the veggies saute let’s take care of the chicken. Get all that good chicken meat off the bones and chop it into chunks. Make sure to save all those yummy juices from the bottom of the container to add to your broth!

Next add the broth, lemon juice, juices from the chicken, Italian seasoning, and the fresh rosemary. I used a 48 oz. box of broth and 6 cups of water and 2 tbsp. of better than bouillon. Have you tried better than bouillon? I really like it. It has so much flavor and is much easier than unwrapping all those little cubes.

SOUPY:

You will want to have 3 quarts or so of liquid. Bring it to a boil then add the noodles. We found these noodles from Italy at our local grocery store and decided to give them a try. They were yummy! Boil the noodles according to the package directions.

When the noodles are done add the chicken, parmesan, and cream.

Season your Creamy Chicken Noodle Soup with salt and pepper to taste. I use seasoned salt and pepper. Doesn’t that look delicious?! It is!

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