Chilli|Turn your 2 minutes noodles into winter soup just like this

Creamy Semi-Homemade Chicken Noodle Soup.

Ingredients

2 tablespoons butter

1 cup onion (chopped)

1 cup celery (chopped)

1/4 cup fresh parsley (chopped; or about 1 tablespoon dried parsley flakes)

2 to 3 cups cooked chicken (diced)

1 (10 3/4-ounce) can cream of chicken soup (undiluted)

1 (10 3/4-ounce) can cream of mushroom soup (undiluted)

5 cups chicken broth (low-sodium)

1 scant teaspoon poultry seasoning

1/4 teaspoon dried leaf thyme

1/4 teaspoon freshly ground pepper

2 cups frozen peas and carrots

1 1/2 cups heavy cream or half-and-half

4 ounces medium noodles (cooked and drained)

Kosher salt (to taste​)

Croutons, crackers, or biscuits, for serving

How to prepare

melt the butter, 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 frozen 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.

Serve the soup with crackers or hot baked biscuits, or top it with croutons or oyster crackers.

 Enjoy