Chicken Noodle Soup...

...For The Hungry Tummy!

I absolutely LOVE my 

Southern Living Cookbook!

I'm not sure if you can buy it

through Barnes and Noble or

on Amazon, but I got mine when I was a 

consultant for the Company.

It is full of really yummy recipes

and Southern fare, to which, 

I am partial.

I tried this recipe last week and 

I have to say, it is by far

the best tasting 

Creamy Chicken Noodle Soup

this girl has ever had!

Sharing the recipe and in these {my switcharoo's}.

I didn't take photos of the making because if one

doesn't know how to chop veggies, 

one shouldn't play with fire! 

;)

Creamy Chicken Noodle Soup

Prep: 20 minutes    Cook: 55 minutes

1 tablespoon butter {2}

1 large onion, chopped

.....

3 cups chopped cooked chicken

.....

3 cans (14 oz.) chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 (8 oz.) package spaghetti noodles

broken into 2 inch pieces

{I used dumpling noodles
but I think egg noodles 
would be good too}

7 celery ribs, finely chopped

{I used 4 and sliced}

6 carrots, finely chopped

{I sliced}

1 teaspoon poultry seasoning

1 teaspoon pepper

1 teaspoon grated lemon rind

.....

2 cups milk

{I used Heavy Cream}

2 cups shredded cheddar cheese

{optional}

Melt butter in a Dutch oven {large soup pot}

over medium heat.

Add onion and saute until tender.

Stir in chicken and next 

9 ingredients and 

bring to a boil. 

Reduce heat and simmer 45 minutes.

Stir in milk and return to simmer.

Remove from heat and

let stand 10 minutes.

Sprinkle each serving with cheese.

12 servings

I served this with a rich heavy bread {with butter}.

Hope you like it as much as we did/do!