Ingredients for Amish Chicken Noodle Soup
- 8 cups chicken broth
- 1 cup egg noodles
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- Cream of Celery Soup (not used in recipe)
- 2 cups cooked, shredded chicken
- 1 cup cubed Velveeta cheese
- salt and pepper to taste
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
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How to Make Amish Chicken Noodle Soup
- Bring 8 cups of chicken broth (or water) to a boil in a large pot. Add 1 cup of egg noodles and cook according to package directions, until tender but not mushy.
- Do not drain the noodles.
- Reduce heat to medium-low.
- Add 1 (10.75 ounce) can condensed cream of chicken soup and 1 (10.75 ounce) can condensed cream of mushroom soup. Stir well to combine.
- Add 2 cups cooked, shredded chicken and 1 cup cubed velveeta cheese.
- Stir occasionally until the cheese is melted and the soup is heated through. Taste and season with salt and pepper to your liking.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
13g
Fat
26g
Carbs
7g