If you don’t have one, I purchased mine, fully refurbished by Kitchenaid for a fantastic price in their eBay store HERE. Add frozen vegetables, cheddar cheese, cubed chicken and egg noodles, and season with garlic salt and pepper. In a large bowl, combine soups and heavy cream and stir together to mix. Next, add the bay leaves, chickpeas, and vegetable broth (shown above right). Bring a large pot of salted water to boil and cook egg noodles according to packaging directions, or until al dente. Add the herbs and saute for 1 minute more, or until fragrant. Regardless, it will be even yummier the next day!Īs a note, I mentioned that a Kitchenaid mixer makes shredding the chicken SO much easier. Saute the onions, carrots, celery and herbs for 5 minutes (shown above left). (1/2 package) extra wide egg noodles In a large stock pot or Dutch oven, heat the olive oil over medium high heat. (1/2 package) thin egg noodles (like New Mill Kluski) 8 oz. If you add noodles too early, they will break apart and become mushy. 12 cups of water 3 tablespoons chicken bouillon 2 teaspoons dried parsely 1 teaspoon ground pepper 8 oz. The soup should be close to your preferred flavor and married before adding the noodles. The noodles tend to soak up a lot of salt so you may have to adjust the salt/pepper as you go. Cook up Knorrs delicious Hearty Chicken & Vegetable Noodle Soup made with a few simple ingredients. If your noodles soak up more liquid and it’s more stew-like than you prefer, add some more broth/water to the soup. The multi-colored carrots I used are from Trader Joe’s be prepared for your broth to be less of a yellow broth color if you do use them 😉 If you finish cooking your soup and realize you have more liquid than you prefer, add more noodles at the very end. Serve and enjoy! This soup is even better the next day.

Hearty chicken noodle soup recipe