Creamy Chicken Soup
4/5 boneless chicken breasts
chicken broth (I used the broth from where I boiled my chicken)
salt and pepper to taste
4/5 dashes of garlic salt
chopped onion to taste
1 oz cream cheese
egg noodles
Boil chicken. Reserve chicken broth. Add noodles, cream cheese, shredded chicken, onion, and garlic salt to broth. Return to boil. Cook until noodles are tender. Enjoy!
This soup reminds me of potato soup with a few minor adjustments! :) Super easy....super creamy....and super tasty!
This looks just delicious!! And easy, too. It doesn't get any better than that! Thanks for the recipe!
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Jane
Cream cheese is one of those ingredients I don't think of in soup, but I know it adds the most amazing quality to scrambled eggs, so I'm sure it does the same for this soup. thanks for sharing the recipe.
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ButterYum
Hi Tonya - Thank you for stopping by my shrimp and pasta post. You don't need to add wine to that dish. I don't usually keep white wine in the house either. The fresh herbs are the secret to that dish. Nancy
ReplyDeletePS: That soup looks wonderful. Perfect for the February weather ahead...