Description
This comforting Cheesy Chicken Noodle Soup combines tender cooked chicken, creamy cheese soup, and savory seasonings in a warm broth loaded with tender egg noodles and fresh vegetables. Perfect for a cozy weeknight meal, this soup is hearty, cheesy, and easy to prepare all in one pot.
Ingredients
Scale
Main Ingredients
- 3 cups chopped cooked chicken
- 1 (10.5-oz) can condensed cheese soup
- 6 cups low-sodium chicken broth
- 1 cup milk
- 2 ribs celery, chopped
- 2 carrots, thinly sliced
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- 8 oz dried fine egg noodles (uncooked)
- 1 cup shredded cheddar cheese
Instructions
- Combine Ingredients: In a large stockpot or Dutch oven, add the chopped cooked chicken, condensed cheese soup, low-sodium chicken broth, milk, chopped celery, sliced carrots, onion powder, garlic powder, salt, and pepper. Stir the ingredients together to evenly distribute the flavors.
- Cook Vegetables: Place the pot over medium-high heat and bring the mixture to a boil. Then reduce the heat to a simmer and let it cook gently for 20 to 25 minutes, or until the carrots and celery are tender and the flavors meld together.
- Add Noodles and Cheese: Stir in the uncooked fine egg noodles along with the shredded cheddar cheese. Continue cooking for about 5 minutes, or until the noodles are soft and the cheese has melted into the soup, creating a rich and creamy texture.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a thicker soup, add extra cheese or reduce the amount of broth slightly.
- If you prefer, substitute the cooked chicken with leftover roasted chicken or rotisserie chicken.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Adding fresh herbs such as parsley or thyme can enhance the flavor.
