Ingredients
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3 tablespoons butter
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1 medium onion, chopped
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2 tablespoons fresh minced garlic
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1/8 teaspoon cayenne pepper (optional or to taste)
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1/2 teaspoon poultry seasoning (or to taste)
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2 celery ribs, finely diced
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2 carrots (peeled and diced)
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3 (14 ounce) cans chicken broth
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2 (10 3/4 ounce) cans cream of chicken soup, undiluted (one more can won't hurt)
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2 cups half-and-half cream
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3 -4 cups chopped cooked chicken
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cooked egg noodles (use as much as desired)
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grated parmesan cheese or grated cheddar cheese
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1 teaspoon ground black pepper (or to taste)
Instructions
- Melt butter in a large saucepan over medium heat.
- Add in onion and saute for about 3-4 minutes.
- Add in garlic, cayenne and poultry seaasoning, celery and carrots; cook, stirring for 2-3 minutes.
- Add in all remaining ingredients except the cooked egg noodles and cheese.
- Reduce the heat to low and simmer for about 25 minutes.
- Add in cooked egg noodles and heat through.
- Ladle into bowls and top with Parmesan or cheddar cheese.