However, if you want the great taste of homemade chicken soup that’s easy and delicious, I think you just might love this one!
You do have to be able to adjust the quantity of your ingredients according to your taste as well as the amount of soup you want to make.
Campbells Chicken Noodle Soup
Package of chicken tenders
Velveeta or the cheese of your choice
Half and Half or heavy cream
For a pot this size, I used a large package of chicken tenders that I salt fairly well with garlic salt. I usually pan grill them, but they can also be boiled; whatever works best for you.
When done, cut tenders into bite-sized pieces or whatever size you prefer.
I adjust the amount of the ingredients according to how much soup I need to make. To fill this pot I started with two 50 ounce cans of Chicken Noodle Soup and the cut up chicken.
Next, I added about 1/4 can of water and 1/4 to 1/2 gallon of milk and put over medium heat.
In another pan, I brought salted water to a boil and then added about 9 ounces of egg noodles, cooking till tender. When done, I rinsed in cold water (to keep them from sticking together) and then added the egg noodles to the soup mixture.
Once the soup mixture was well heated I cut up chunks of Velveeta until I had the amount of cheese I wanted. I used about 1/4 of a large box, but you can adjust to the taste of your family.
Finally, I added enough Half and Half to give a little more bulk to the soup. Actually, I sometimes add more milk as well.
This soup won’t need a lot of extra salt added to it, but other spices can be added according to what your family enjoys.
Because every ingredient in it is precooked, you can serve it as soon as it is hot, meaning that start to finish you can have a hearty pot of soup ready in less than an hour!
(Don’t be afraid to adapt this recipe to your taste. Some people enjoy peas and carrots in their chicken soup. To keep it fast and simple, you will need to use canned. Drain them well and add if that suits your taste buds!)