This soup recipe was shared by Ashleigh’s sister in law, I fell in love and its now become one of my favorite dinners. Plus the ingredents are items that often couponers can pick up FREE or nearly free.
Creamy Chicken Noodle Soup:
Here are the Ingredients:
1-2 Boneless, Skinless Chicken Breasts, cooked + cut into bite sized pieces
2-3 small cans or 1 Large Can Cream of Chicken Soup
chicken broth, 1 carton
2 cups diced fresh carrots
Mini Bow Tie Pasta (or any pasta you choose..example No Yolks ect.)
Directions: Cook your chicken + cube/chop (if I have time I just place my chicken in a 9×13 pan with a couple of Tbsp of water, cover and bake at 350 degrees for one hour, this makes the chicken taste so much better than pan frying.) Place the chicken stock in a large pot and add carrots. Bring to boil and cook carrots in stock until softened (about 15-20 minutes). In the mean time bring water to boil in a separate pot for the pasta. Boil the pasta according to package directions, then drain. Add the pasta, cream of chicken soup + cooked cubed chicken to the chicken stock/carrot pot mixture. Stir to combine and serve. I normally like a salad + bread with my soup. Bon appetit!