Creamy Chicken Vegetable Soup (Comfort in a Bowl!)

What You'll Need

• 2 carrots, chopped
• 1 celery stalk, chopped
• 1/2 yellow onion, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 5 cups water
• 1 cup heavy whipping cream
• 1 bay leaf
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon Pam’s Prep No Salt Seasoning
• 2 tablespoons roasted garlic Better Than Bouillon
• 3 cups precooked or leftover chicken, chopped
• 1 cup uncooked egg noodles
• Salt and black pepper to taste

How to Make It

1. Sauté the Base:

• Heat a large pot over medium-high heat.
• Add butter and olive oil.
• Once melted, add carrots, celery, onion, and bay leaf.
• Sauté until vegetables are fork tender.

2. Build the Soup:

• Add chicken, peas, corn, water, heavy cream, bouillon, salt, pepper, and Pam’s Prep No Salt Seasoning.
• Bring to a rapid boil.

3. Simmer:

• Reduce heat and simmer for about 10 minutes.

4. Add Noodles & Finish:

• Add uncooked egg noodles and cook until tender.
• Taste and adjust seasoning as needed.
• Serve hot and ENJOY!

Final Touch

• ⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment your feedback helps encourage and inspire others!