Okay, so I know I should probably wait until next Tuesday to post this recipe, but we had this tonight for dinner and it was so good I just couldn't wait to pass it along! You know when a recipe is good when your husband takes one bite and says, "Ooh, this is good." Anyway, enjoy!
CHEESY CHICKEN NOODLE SOUP
What you need:
4 chicken breasts
2 celery stalks, sliced
1 onion, chopped
1 lb. carrots, sliced
2 cans cream of chicken soup
8-10 oz. Velveeta, cubed
16 oz. frozen peas
1 (12 oz.) bag Reemes frozen egg noodles
(Optional: 1-2 cans chicken broth)
How you do it:
Cook chicken in boiling water for 30 minutes. Remove chicken and strain cooking water, replacing the water in the pot. Add celery, onion, and carrots to pot. Let cook until tender. Add cut-up chicken, cream of chicken soup, egg noodles and Velveeta. Let simmer until Velveeta is melted. Throw in the peas before serving.
What I did differently than above:
I used 2 cans chicken broth instead of the chicken water. I also used probably 13 ounces of Velveeta, and instead of the frozen egg noodles I used some mini fusili. I cooked the fusili separate from the soup, then added it later ... this made the soup thinner and more like a soup. (The first time I had this soup it was at a soup potluck and it was pretty creamy, almost stew-like.)
CHEESY CHICKEN NOODLE SOUP
What you need:
4 chicken breasts
2 celery stalks, sliced
1 onion, chopped
1 lb. carrots, sliced
2 cans cream of chicken soup
8-10 oz. Velveeta, cubed
16 oz. frozen peas
1 (12 oz.) bag Reemes frozen egg noodles
(Optional: 1-2 cans chicken broth)
How you do it:
Cook chicken in boiling water for 30 minutes. Remove chicken and strain cooking water, replacing the water in the pot. Add celery, onion, and carrots to pot. Let cook until tender. Add cut-up chicken, cream of chicken soup, egg noodles and Velveeta. Let simmer until Velveeta is melted. Throw in the peas before serving.
What I did differently than above:
I used 2 cans chicken broth instead of the chicken water. I also used probably 13 ounces of Velveeta, and instead of the frozen egg noodles I used some mini fusili. I cooked the fusili separate from the soup, then added it later ... this made the soup thinner and more like a soup. (The first time I had this soup it was at a soup potluck and it was pretty creamy, almost stew-like.)
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