Thirty Minute Creamy Chicken Noodle Soup
This is a back to basics recipe for a simple, creamy chicken and noodles soup. From start to finish it takes about 30 minutes to prepare. When I am short on time and need dinner fast, this is one of my "go to" recipes. So easy and delicious and a favorite of my daughter and all of her friends. The addition of rotisserie chicken (Costco's is our favorite!) gives it some heartiness and an amazing flavor boost! Top off with some croutons or serve with some crunchy garlic bread and dinner is done!
3-10.5 ounce cans of cream of chicken soup
1- 15.25 ounce can of sweet corn, drained
1-16 oz bag of frozen peas and carrots (thawed and drained)
3-4 cups of 2 % milk, you can adjust this depending on how thick you like your soup (you can switch out the dairy to your favorite non-dairy option)
3 cups of cooked elbow macaroni
1 1/2 cups of shredded rotisserie chicken, reserve 1/2 a cup to top off soup
1/2 tsp finely ground black pepper
1/4 tsp paprika
Prep: 10 minutes
Cooking time: 20 minutes
Boil macaroni according to package directions, drain and set aside. Shred your rotisserie chicken and set aside. In a large pot, add cream of chicken, drained corn, peas and carrots, milk, chicken, and black pepper, and paprika. Cook on medium high for approximately 5-10 minutes or until bubbly and then reduce heat to low.
Add noodles and cook for another 5-10 minutes to warm up noodles. Top with croutons and additional chicken. Serve and enjoy!
Note: When reheating the soup, you may need to add additional milk as it will thicken up more after cooling.