Description
A delightful creamy chicken noodle soup that’s perfect for any occasion.
Ingredients
Scale
- 4 cups chicken stock
- 1 chicken bouillon cube
- 16 ounces egg noodles
- 10 ounces cream of chicken soup
- ½ cup salted butter
- parsley, for garnish (optional)
Instructions
- In a large pot or deep skillet with a lid, add the chicken stock and bouillon cube and bring up to a boil over medium high heat.
- When the stock comes to a boil, add in the egg noodles and stir. Let the stock come back up to a boil.
- Add in the cream of chicken soup and stir. Bring up to a boil and let boil for 2 minutes.
- Remove from heat and stir in the stick of butter.
- Cover with a lid and let sit for about 15-20 minutes. Stir again then top with parsley, if desired. Then serve!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a lower calorie version, use low-fat cream of chicken soup and reduce the amount of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg