Ingredients
- 2 cups chicken broth
- 2 cans cream of chicken soup
- 1 lb chicken breast
- 12 oz home style egg noodles
- ½ cup celery
- ½ cup carrots
- ½ cup onion
- ¼ cup butter
- Salt
- Pepper
- Garlic powder
- 3 Bay leaves or ½ tsp crushed Bay leaves
- 1 tbsp Italian seasoning or
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Basil
Directions
- Saute celery, carrot and onion in butter and season with salt and pepper.
- Cut up and cook chicken breast (unless you choose to use canned chicken).
- Season chicken with salt, pepper, and garlic powder (also possibly onion powder and Italian seasoning).
- Add soup mix, broth, sauteed vegetables and chicken to a pot or crock pot.
- Season soup with salt, pepper, garlic powder, Italian seasoning, and bay leaves.
- Simmer for at least 20 minutes.
- Just before you are ready to eat boil the egg noodles (follow directions on bag) and stir them into the soup.
If you really want to serve this at its best, put a layer of mashed potatoes in the bottom of your bowl and serve the soup on top of the mashed potatoes. (It would also probably work well in a bread bowl.)