Easy Creamy Roasted Chicken And Cheese Soup
From dmajor 6 years ago
- 30 minutes to make
- Serves 8
Left over roast chicken at its best
Ingredients
- 3 cups chopped left over roasted chicken ( thighs or breast) shopping list
- 2 cups cooked broad egg noodles or whatever pasta you like shopping list
- 4 stalks celery , chopped in large pieces shopping list
- 3 carrots cut in large pieces shopping list
- 1/4 of a bell pepper, chopped shopping list
- 6 -8 cups chicken stock or broth( depending on how thick you like it) shopping list
- 1 stick butter shopping list
- A few drizzles olive oil shopping list
- 1 tablespoon garlic and herb spice shopping list
- 4 ounces softened cream cheese shopping list
- 1 cup white cheddar cheese or Parmesan shopping list
- 1/4 teaspoon poultry seasoning shopping list
- salt and cracked black pepper to taste shopping list
- Dried parsley optional shopping list
- Note: shopping list
- You can add any of the following: shopping list
- Sliced green onions shopping list
- Can of cream of chicken soup shopping list
- Cooked cubed potatoes shopping list
How to make it
- In a soup pot, sauté the carrots , bell pepper, and celery in the butter and olive oil,over medium low heat for 4-5 minutes.
- Add chicken meat and broth and bring to a boil.
- Cook for 12-15 minutes.
- Stir in noodles and continue to cook 8-10 minutes.
- Lower heat to low and stir in cream cheese and cheese.
- Stir well.
- Add seasonings and salt and pepper to taste.
- Continue to cook another 5-10 minutes
- Add parsley if desired.
- Serve with crackers or hot French bread slices
People Who Like This Dish 1
- clbacon Birmingham, AL
- dmajor Slidell, LA
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