Creamy Chicken Noodle Soup

Like I said in yesterday's post, this is a compilation of a few recipes. This amount feeds my family of 5 plus leftovers for hubby to take to work a couple days. I'll post the long way and the changes for the quick and dirty way.


Long Way
2 chicken breasts
1 small onion
5-6 potatoes - cubed
2 cups of carrots - sliced
2 cups of chicken broth/stock
1 tbs minced garlic
1 tsp garlic salt
1 cup of milk mixed with 1tbs of flour
8 oz cream cheese
1 pkg of Reamed frozen egg noodles
Salt and pepper to taste

Boil chicken breasts in just enough water to cover them until thoroughly cooked. Turn heat down to medium and pull out chicken to cool. Add veggies, garlic, salt, pepper, chicken stock and some water (I usually add about 2 cups). Cook until veggies tender. While waiting, cool and shred chicken. When veggies are ready add chicken back to pot. Add noodles. Wait until its boiling again and then add the flour + milk mixture. Watch the pot and stir or it will boil over. Lastly add the cream cheese in large dollops and allow to melt. Don't try to stir it in or it will separate and look nasty. Once it's all melted, stir, add water if necessary and let it simmer for 10-15 minutes before serving.

The quick and dirty method speeds up the time because there is no waiting to cook the veggies. You just add a can of diced potatoes and a can of sliced carrots. Then, you can quickly add everything else and serve.