Homemade Creamy Chicken Noodle Soup
2 (32 oz) cartons chicken stock
½ tsp poultry seasonings
1 tsp onion powder
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
2 cups water
3 cups egg noodles
½ stick of butter (optional)
½ cup of heavy cream (optional)
2 cubed chicken breast (sautéed)
Salt & Pepper to taste
In a large stockpot or large dutch oven, over medium high heat, add chicken stock, water, carrots, celery, onion, poultry season and onion powder. Bring to a boil and add noodles. While noodles are cooking with the vegetables, sauté chicken in a medium skillet over medium heat until done then add to soup.
Now you could stop at the above but if you want you chicken noodle soup to be creamy then add butter and the heavy cream. I use Lactaid milk because one member is lactose intolerant, it’s not as creamy but it still taste the same.
I also found that I preferred to sauté my chicken instead of boiling it and shredding but you could adapt to you preferences.