Creamy chicken noodle warm up

Heather England


One day my teen missed the bus and had to walk home from school after a nasty breakup with his girl. Dripping wet from the freezing rain he asked me to make him Chicken noodle soup. I had no warning, and no time, so I threw this together. Apparently it IS good for the soul!

☆☆☆☆☆ 0 votes
5 Min
20 Min
Stove Top


1 can(s)
cream of chicken soup, fat-free
1 can(s)
cream of celery soup
1 can(s)
chicken gravy
1 bag(s)
frozen mirepoix
2-3 c
milk, low-fat
large can of chicken
1 bag(s)
thick amish dry egg noodles
1 c
water ** optional


1Open all cans and set to the side.
2Cook noodles to directions on the back of packaging.

Drain into a colander and return pot to stovetop burner-- medium heat
3Pour in frozen mirepoix into pot and add 2 cups of the milk, cook till well warmed.

Add canned chicken and continue to mix slowly till hot again.
4Add all soups and gravy, then stir well till bubbly.

If its too thick for your taste, add the last cup of milk.
5Stew: Place thickened chicken mix onto noodles.

Soup: Mix noodles in and add 1 cup of water to thin out.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American