Creamy Chicken Noodle Soup

Soup is a cozy food. On a cold day, a bowl of steamy, creamy clam chowder with a chunk of sourdough bread sounds amazing to me. Last week the weather in Logan really dropped and gradually became more chilly each day. I craved a hot bowl of soup. As I stated a couple posts ago, I had a chicken noodle soup recipe a woman from church gave me that I really wanted to try. She gave me this recipe, a bag of large noodles and a couple of cute, colorful kitchen towels in a beautiful basket with a ribbon around it, as a bridal shower gift. She is known in our church as an amazing cook, and I was honored that she shared a recipe with me. It is so simple and it’s actually quite fulfilling. Because let’s face it, soup isn’t exactly a steak dinner. This recipe makes enough for my family of 7, plus lots of good leftovers. I served it with a loaf of Italian bread and it was a big hit with my family (especially my dad).

Creamy Chicken Noodle Soup

4 frozen chicken breasts

4 cups of water

4 t chicken granules

2 cups of chopped celery

2 cups of chopped carrots

1 chopped onion

2 cans cream of chicken soup

1 cup of half and half

½ package of cooked noodles (the bigger the noodles, the better!)

Put frozen chicken in a pan with ½ cube of butter and 1.5 cup of water. Cover and cook on medium 20-30 min. Drain and let cool. Boil 4 cups of water, chicken granules, celery, carts and onion until tender. Don’t drain the water! Add cream chicken soup, half and half, chicken and cooked noodles.