Creamy Chicken Noodle Soup
Biscuits and Apple Butter
Ingredients
- ¾ lb boneless skinless chicken breasts
- 1 (32-oz) carton chicken broth
- 1 (10.75-oz) can cream of chicken soup
- 1 cup frozen peas and carrots
- ½ cup heavy cream
- ½ tsp onion powder
- ½ tsp garlic salt
- 4 oz wide egg noodles
Instructions
- Combine chicken, broth, and soup in a large saucepan and bring to a boil; reduce heat, and simmer 20 minutes.
- Remove chicken and shred with 2 forks. Return to pot, and stir in peas and carrots, cream, onion powder, and garlic salt.
- Stir in egg noodles; cook for 7 to 8 minutes or until noodles are tender.
Side Dish Ingredients
- ½ (12-count) pkg frozen buttermilk biscuits
- ½ (9-oz) jar country apple butter
Side Dish Instructions
- Bake desired number of biscuits according to package directions. Serve with apple butter.
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