Monday, February 17, 2014
Back to Basics Creamy Chicken & Noodles
This is a back to basics recipe for a simple, creamy chicken and noodles soup. From start to finish it takes about 30 minutes to prepare. When I am short on time and need dinner fast, this is one of my "go to" recipes. So easy and delicious....a favorite of my daughter and all of her friends!
3-10.5 ounce cans of cream of chicken soup
1- 15.25 ounce can of sweet corn, drained
1-16 oz bag of frozen peas and carrots, microwave for 2 minutes to thaw
3-4 cups of 1 % milk, you can adjust this depending on how thick you like your soup
3 cups of cooked elbow macaroni
1 1/2 cups of shredded rotisserie chicken, reserve 1/2 a cup to top off soup
1/2 tsp finely ground black pepper
Boil macaroni according to package directions, drain and set aside. Microwave your frozen peas and carrots, drain and set aside. Shred chicken and set aside. In a large stock pot, add cream of chicken, drained corn, warmed peas and carrots, milk, chicken, and black pepper.
Warm on medium heat and stir until thick and bubbly. Add noodles and cook for another 5-10 minutes to warm up noodles. Top with croutons and additional chicken. Serve and enjoy!
Note: When reheating the soup, you may need to add additional milk as it will thicken up more after cooling.