Ingredients Needed
Butter or oil Carrots, Onion, and Celery – the trifecta! These three veggies are the base of so many great soups. Have a little more or less of one of them? No big deal, it’s flexible! Fresh garlic Chicken Broth – You can use a store bought broth, or homemade. Personally, I love both the flavor and convenience of Better than Bouillon, which is a concentrated mix. It makes it very easy to use as little or as much broth as you like. Chicken – I’ll show how to make this recipe with boneless, skinless chicken breasts, but you can also use pre-cooked chicken, like rotisserie or leftover. Dried basil Dried oregano Kosher salt, and black pepper Evaporated milk – Low fat or full fat evaporated milk is fine. Find this in the baking aisle of the grocery store. Fresh parsley Noodles – I prefer an old-fashioned style noodle, but any pasta (and shape of pasta) will work just fine.
Instructions
This soup is really simple to make, use a large stock-pot! This soup is so comforting and delicious, and the creaminess just takes it up a notch and makes it feel even more special. This is great for a weeknight dinner, or taking to a friend who’s feeling under the weather.
