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
![Chilli| Turn your 2 minutes noodles into winter soup just like this](https://southafricanlive.co.za/wp-content/uploads/2021/06/Screenshot_20210608_182412-300x197.jpg)
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