Chicken Pot Pie Noodle Soup

What you need:

    • 4 cups chicken, cooked and shredded
    • 2 cans (24 oz. each) cream of chicken soup
    • 6 cups water
    • 2 cups frozen peas
    • 1 cup chopped carrots
    • 3 cups frozen corn
    • 3/4 tsp. pepper
    • 1/2 tsp. salt
    • 1 Tbsp. garlic powder
    • 16 oz. egg noodles
    • Chopped parsley for garnish
    • Biscuits for garnish

Directions:

    1. Combine chicken, cream of chicken soup, water, peas, carrots, corn, and spices in a large stock pot.
    2. Bring to a simmer and cook for about 10 minutes to heat through.
    3. Meanwhile, cook the noodles according to package. Drain and add to the stockpot.
    4. Serve soup topped with parsley and a biscuit.

Recipe from Kleinworth & Co

Posted on Fantastical Sharing of Recipes