Now that you have this great new recipe that just might make you feel better, you manage to get yourself up off your couch, where you had been doing a great potato imitation. You head to your kitchen to see what supplies you have on-hand.
Less than 30 minutes later, you are curled up in front of your TV, with a steaming bowl of Chicken Pot Pie Noodle Soup, drinking a glass of white wine and laughing along with stand-up comedians. Suddenly, you realize that you hated that job anyway and you are ready to find something better suited to your talents and happiness. All is right with your world!
4 cups cooked and shredded chicken
2 cans (24 ounces) condensed cream of chicken soup + 2 cans water
2 cups frozen peas
1 cup chopped carrots
3 cups frozen corn
1 16-oz. bag No Yolks noodles – cooked according to package directions
¾ teaspoon pepper
½ tsp salt
1 Tbsp. garlic powder
Top with homemade biscuits & parsley- optional
In a large stock pot, combine all ingredients, except noodles, and bring to a boil. Reduce heat and simmer for 10 minutes,
Add cooked noodles and stir well to combine ingredients.
Serve with biscuits and garnish with parsley, if desired.
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Quick Tip: Drip biscuits are easy to make and would be an excellent topping for this soup. Look online for recipes that contain herbs and/or cheeses to boost the flavor profile of this dish.
Recipe and image courtesy of Gina at Kleinworth & Co.
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