creamy chicken linguine soup

How To Make creamy chicken linguine soup

• 
  1

  Gather and prep ingredients.
• 
  2

  Add first seven ingredients, plus one of the containers of chicken bone broth, to a large dutch oven or soup pot. Bring to boil over medium-high heat; lower heat, cover and simmer 10 minutes.
• 
  3

  While the pot is simmering, in a large bowl, combine the two cans of cream of chicken soup and the remaining container of bone broth, stirring until smooth; set aside.
• 
  4

  Cut drained chicken chunks into bite-size pieces; set aside.
• 
  5

  After soup has simmered for first 10 minutes, increase heat to medium-high, add broken linguine, return to boil, reduce heat to medium-low, cover and simmer for another 10 minutes, stirring every minute or so.
• 
  6

  Next, slowly add and stir the cream of chicken mixture into the simmering soup, then add the two drained cans of chicken/cooked chicken.
• 
  7

  Increase heat to medium-high until it just begins to boil, then reduce heat to low, cover and simmer for 3 minutes.
• 
  8

  Serve hot, garnished with chives or parsley, if desired. (Delicious with a finishing dash of black truffle salt!)
• 
  9

  *NOTE: If bone broth is unavailable, use an equal amount of regular chicken broth.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card