Categories: Chicken, Main Dish, Soup

Ingredients

• 1 tablespoon butter or 1 tablespoon margarine
• 1 large onion, chopped
• 4 -6 celery ribs, diced
• 3 cups cooked chicken
• 3 (14 1/2 ounce) cans chicken broth
• 1 (10 3/4 ounce) can cream of mushroom soup (undiluted)
• 1 (10 3/4 ounce) can cream of chicken soup (undiluted)
• 12 ounces uncooked fettuccine pasta, broken into 2 inch pieces
• 6 medium carrots, diced
• 1 teaspoon poultry seasoning
• 1 teaspoon black pepper
• 1 tablespoon fresh lemon zest
• 4 cups milk
• 2 cups shredded sharp cheddar cheese (8 oz.)

Directions

1. Melt butter in a Dutch oven over medium heat; add onion and celery and saute until tender.

2. Stir in chicken and next nine ingredients; bring to a boil.

3. Reduce heat and simmer 45 minutes.

4. Stir in milk and return to a simmer.

5. Sprinkle with cheese.

6. If you like a thinner soup add more milk or water as desired.

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