There is nothing like the smell of soup simmering on the stove on a cold, rainy day. Recently we've had a few cold and rainy days making soup my go-to for quick weeknight dinners. This cozy soup utilizes leftover chicken and can be on the table in about 30 minutes. It tastes even better for lunch the next day!
Ingredients:
2 ½ cups egg noodles
2 ½ cups cooked chicken, chopped
1 teaspoon oil
1 medium onion, chopped
3 stalks of celery, chopped
2 large carrots, peeled & chopped
1 cup frozen sweet peas
1 cup frozen green beans
3 cloves garlic, minced
32 ounces of chicken stock
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
½ teaspoon ground sage
¼ teaspoon chili powder
Directions:
In a large stockpot, saute onion, celery, and carrots in oil until the onions become translucent.
Add in garlic and saute for an additional 1-2 minutes. Mix in sweet peas and green beans and heat through.
Add in cream soups and stir to combine with vegetables. Gently pour in chicken stock.
Add in seasonings and stir, then bring to a boil over high heat for approximately 12 minutes.
Reduce heat and simmer on low-medium heat for an additional 10 minutes or until soup is creamy and has slightly thickened.
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