Silky, Creamy Chicken Noodle Soup

The cold is in the air, and leaves are drifting everywhere as crisp winds blow across the acreage.

It’s that delightful time of year when Mother Nature gets ready for her winter nap. It’s that time when we cozy up inside to cuddle up with a good book or watch a favorite old movie with the family. And it’s time for a perfect pot of tummy-warming comfort food. Time to warm up against a crackling fire with a bowl of this incredibly delicious Cream of Chicken Noodle Soup!

Among the shortcuts to produce this, is use of a supermarket rotisserie chicken—this leaves more time for visiting with family and friends…or curling up alone by yourself to enjoy a quiet winter afternoon.

Creamy Chicken Noodle Soup

Ingredients

8 cups of chicken broth

1 large packet of Bear Creek Chicken Noodle Soup

1 rotisserie chicken, meat removed from the bones

1 package of frozen peas and carrots (chopped, not sliced carrots)

2 small cans of sliced mushrooms, drained

1 package egg noodles (optional if you want more noodles, which we do!)

2 cups of heavy cream (or half and half if you want less calories)

1 teaspoon Mrs. Dash Salt-Free Chicken seasoning

½ to 1 teaspoon garlic powder (to your taste preference)

1 teaspoon salt

Instructions

Bring the chicken broth to a nice boil.

Pour in the contents of the soup mix.

Boil for 10 minutes with all of the packet’s contents thrown in the pot.

Add the chicken meat (no bones) from 1 rotisserie chicken.

Add the carrots, peas, and mushrooms . . . getting better by the minute, huh?

Add the extra egg noodles (if you want more noodles, that is).

Pour in the cream to your desired consistency.

Add the Mrs. Dash Chicken Salt-Free Chicken Seasoning (optional).

Add the garlic powder and salt.

Simmer for another 10 – 15 more minutes or until hot.

Serve with fresh-baked biscuits! Mmmmmm!

Roz has more to say about this delicious recipe:

https://www.italianbellavita.com/2023/10/creamy-chicken-noodle-soup-fast-and-delicious/