Creamy Chicken Noodle Soup {{Servin’ It Up Saturday}

I never used to make homemade chicken noodle soup until a friend told me how to make this version of the traditional chicken noodle soup….Creamy Chicken Noodle Soup! 

I tried it once and was instantly hooked!  I now make it all the time.  I don’t know what I love more….the creaminess, the noodles, the yummy carrots?  Ok, ok, it is all DELICIOUS!!!  Enjoy!!

Creamy Chicken Noodle Soup

• 3 chicken breasts, boiled & cubed
• 6 cups water
• 6 tsp. chicken bouillon granules
• 1 medium onion, finely chopped
• 1/4 tsp. black pepper
• 1 bay leaf
• 1/2 package wide egg noodles, cooked al dente.

These are possibly the best noodles I have ever used.  If you can, try and use these or something similar.

• 2 cups chopped carrots
• 1 cup chopped celery
• 2 cans cream of chicken soup

In a large pot, add water, chicken bouillon, onion, black pepper, bay leaf, carrots & celery.  Bring to a boil.  Turn to low and simmer until vegetables are tender.  Add cream of chicken soup and stir until blended in.  Add chicken and noodles.  Heat until hot.  Serve & enjoy!