Creamy Chicken Noodle Soup

 Preston was Santa in his school Christmas program. Since it is such a small school, we have a nice dinner afterwards for the guests. We're talking a sit down meal like ham or potato soup with tons of delicious sides and homemade rolls and desserts. I'm telling you...small, in-the-middle-of-nowhere living is the bomb diggity.

Look at my cute Santa.

I am posting an actual non-sweet recipe today. I get so excited for the Christmas season and the treats, but by the time Christmas comes, I've had my share of sweets. I am about to that point. Almost.

This soup is just like your traditional Chicken Noodle soup only a creamy version. It's so comforting.

Ingredients

2 tablespoons butter

1 C. chopped onion

1 C. chopped celery (optional, I leave it out)

1/4 C. fresh chopped parsley or about 1 Tbsp. dried parsley flakes

2 to 3 C. diced chicken

1 can (10 3/4 oz.) cream of chicken soup, undiluted

1 can (10 3/4 oz.) cream of mushroom soup, undiluted

5 C. chicken broth

1 scant teaspoon poultry seasoning

1/4 teaspoon dried leaf thyme

1/4 teaspoon pepper

2 cups frozen peas and carrots or canned 

1 1/2 cups heavy cream or half-and-half

4 ounces medium noodles, cooked and drained

Salt, to taste

Directions

• In a large pot, melt butter over medium heat. 
• Add onion and celery and sauté until onion is tender. 
• Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. 
• Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. 
• Add the peas and carrots, cover, and simmer for 10 minutes longer.
•  Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste.
•  Heat through.

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