Chicken Noodle Soup Recipe

There's just something really awesome about a great chicken noodle soup, isn't there? It seems like everything becomes better once a great chicken noodle soup recipe is on the stovetop. In the past I have always made my chicken and noodles with the frozen egg noodles, but sometimes I find that egg noodles are too heavy for my stomach, so I tried making my chicken noodle soup with spaghetti noodles and these are SO delicious.

And, I should note that to make my chicken for this recipe (and about every recipe I used shredded chicken for) I prepare my chicken in the crockpot on low for 4-6 hours. When the chicken is finished, I shred it in a large bowl with my hand mixer. It's a breeze and beats shredding chicken by hand any day!

Here's how I prepare this soup:

First saute your butter and onions, add the next 6 ingredients.

Bring the mixture to a boil …

Let simmer for about 45 minutes.

Your mixture will be thick – almost like a chicken pasta casserole consistency, but …

Add your milk to make the soup a little thinner, like soup.

Let the soup sit for about 10 minutes off heat.

And, enjoy!

Give this chicken noodle soup recipe a try – I promise you'll love it!

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Chicken Noodle Soup Recipe

Course Dinner

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 servings

Author Kate

Ingredients

• 1 T butter
• 1 large onion
• 3 c. chopped cooked chicken
• 3 cans 14 1/2 oz. chicken broth
• 2 cans cream of mushroom soup
• 8 oz. spaghetti noodles broken into 2 inch pieces
• 1 t. poultry seasoning
• 2 t. lemon pepper
• 2 cups milk
• optional:
• 5 celery ribs diced
• 6 medium carrots diced

Instructions

1. Melt butter in pot on low
2. Add diced onion and saute until tender
3. Stir in chicken and next 6 ingredients (or 8 if you're adding in the celery and carrots).
4. Bring to a boil
5. Reduce heat and simmer 45 minutes
6. Stir in milk and return to simmer
7. Remove from heat and let stand 10 minutes