1 family size pack of chicken thighs, skinless and boneless (about 10)
2 1/2 boxes of lower sodium chicken broth
2 cans of carrots
1 can of diced potatoes
1 cup chopped celery
1/2 bag of frozen peas
1 cup chopped onion
1 family size can of Campbells cream of mushroom
1 family size can of Campbells cream of chicken
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1 Bag of pot-pie noodles ( usually flat large square noodles)
In a large stock pot, place onions and celery chicken broth and chicken thighs ( trimmed of any fat). Cook until thighs are done.
Remove chicken to a plate and cut into bite size pieces.
Return to the pot.
Next add carrots, potatoes, peas, both cans of soup and seasoning.
Simmer for about 30 minutes . Add noodles and allow to simmer for 30 to 40 minutes on low. This will allow the noodles to cook, and the soup will thicken a bit.
This recipe makes a very large pot, perfect for a family dinner, or extra for freezing.
NOTE: Chicken thighs work best with this. I find chicken breast meat tends to be dry.
WELCOME FALL! IT'S OFFICIALLY SOUP SEASON!
