Categories: Soup

Ingredients

• 2 Cups Medium Egg Noodles
• 3 Tablespoons Butter
• 1/4 Diced Onion
• 1 Cup Thinly Chopped Carrots
• 1 Cup Thinly Chopped Celery
• 3 Minced Garlic Cloves
• 3/4 Teaspoon Salt
• 3/4 Teaspoon Pepper
• 1/2 Teaspoon Dried Crushed Basil
• 1/2 Teaspoon Dried Crushed Parsley
• 2 Cups Vegetable Broth
• 1 & 1/2 Cups Half & Half
• 1 & 1/2 Cups Milk
• 2 Cups Chopped Gardein Chick'n Strips
• 1 Packet of George Washington Golden Seasoning and Broth
• 1 Teaspoon McKay's Chicken Style Instant Broth & Seasoning
• 1/2 Cup Parmesan

Directions

1. First, cook the egg noodles according to the directions on the package, then drain & rinse with cold water to stop the cooking process.
2. At medium heat melt the 3 tablespoons of butter & sauté the 1/4 cup onion, 1 cup carrots, 1 cup celery, & 3 minced garlic cloves, with 3/4 teaspoon salt, 1/2 teaspoon basil, 1/2 teaspoon parsley, & 3/4 teaspoon pepper in a medium sized pot.
3. Once the carrots are tender & the celery & onion have become transparent add 2 cups of vegetable broth, 1 & 1/2 cups of half & half, 1 & 1/2 cups milk, raise the heat to medium high & bring the soup to a boil.
4. When the soup comes to a boil lower the temperature to medium, add the 2 cups of chopped chick’n, & stir in 1 packet of George Washington Gold Seasoning Broth, 1 teaspoon of McKay’s Chicken Seasoning, & 1/2 cup shredded parmesan.
5. Lower the heat to medium low & let simmer until you are ready to eat. Then add the egg noodles to the soup & serve warm.
6. Enjoy your warm Creamy Chicken Noodle Soup with some fresh baked bread!

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