Yes, it’s possible to have deliciousness on the table in less than 25 minutes! This recipe is simply scrumptious, lick-the-bowl, AMAZING! You’ll thank me and you’ll share this recipe too!
- 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 unsalted Chicken season
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Bring the chicken broth to a nice boil.
- Pour in the contents of Bear Creek Chicken 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 Seasoning (optional).
- Add the garlic powder and salt.
- Simmer for another 10 – 15 more minutes or until hot.
** Serve with fresh-baked biscuits! Mmmmmm! **
- Cover and store any leftovers in the refrigerator for up to one week or freeze until later.
- Reheat on low to medium heat until warm again. Since creamy soup and noodles thicken up while they chill, just add some more chicken broth and/or cream to your desired consistency while the soup reheats.
~ Roz xo
- As I always say: Make this and any recipe your own version. If you don’t like mushrooms, don’t add them. Or add corn if you like! Maybe you prefer broccoli over peas, use what you enjoy!
- If you don’t want noodles, you can use rice or potatoes! It’s your recipe, your meal, and your tummy! So enjoy your yummy new creation! (Just remember to tell me about it!)
- Use frozen or dried egg noodles.
- To make this soup super special ADD TORTELLINI!!!!
- You can also use rice and/or wild rice!
- Freeze your soup for up to 4 months in a tightly covered container. To thaw, you can either let it thaw slowly in the refrigerator or if you don’t have the time, you can place the container of frozen soup in a very large, deep pan filled with hot water and let it thaw out and heat on a medium heat burner.
Keywords: Creamy Chicken Noodle Soup