Creamy Chicken Noodle Soup
Canned chicken noodle soup made richer with a can of cream of chicken soup stirred in. Comfort in a bowl with almost no effort.
Time
12 min
Difficulty
Easy
Serves
2–3
Ingredients 3 items
- 2 cans (10.5 oz each) chicken noodle soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables or canned carrots, drained
- Optional: Salt and pepper, Garlic powder, Crackers on the side, Extra canned chicken for more protein
Equipment
- Medium pot
- Can opener
- Stirring spoon
Allergens: Contains Dairy (cream of chicken soup), Gluten (noodles, soup thickeners).
Instructions
- Pour all three cans of soup into a medium pot.
- Add one can of water (use the empty cream of chicken can to measure). Stir until smooth.
- Add the frozen mixed vegetables or drained canned carrots.
- Heat over medium heat for 8–10 minutes, stirring occasionally, until everything is warmed through and the vegetables are tender.
- Season with salt, pepper, or garlic powder if you have them. Serve with crackers on the side.
notes & tips
- Cream of mushroom works too in place of cream of chicken for a different flavor.
- Add more chicken: Stir in a drained can of canned chicken for extra protein.
- Any vegetables work. Corn, peas, green beans — whatever you have.
- With bread or crackers. This soup begs to be dipped into.
- Leftovers: Keeps well for 2 days. The noodles will absorb liquid, so add a splash of water when reheating.