Creamy Chicken Noodle Soup!

Hi everyone!!  I’m Alisa from the blog, Sweet Peas and Bumblebees!

I’m a wife to an amazing man, mom to 2 adorable little ones, stay at home mom, crafter {when I can find time}, cook, and a newbie blogger.  While I’ve been crafting & cooking for as long as I can remember, I’ve just recently started blogging about it.  I’m absolutely loving sharing my recipes & crafting ideas with everyone and have a list of crafts I want to complete a mile long, as well as a list of recipes two miles long I can’t wait to try! Now all that I need is the time…and the energy!!

My twin sister and I (I’m the one on the left!) both share our craft tutorials, ideas and recipes on our blog.  I hope you’ll stop by sometime to find some inspiration and check out all that we have created! 

I am SO ecstatic and honored to be guest posting over here at

 

Thanks Jamielyn!

Now, on to the recipe…..

I never used to make homemade chicken noodle soup until a friend told me how to make this version of the traditional chicken noodle soup….Creamy Chicken Noodle Soup!  I tried it once and was instantly hooked!  I now make it all the time.  I don’t know what I love more….the creaminess, the noodles, the yummy carrots?  Ok, ok, it is all DELICIOUS!!!  Enjoy!!

Creamy Chicken Noodle Soup

• 3 chicken breasts, boiled & cubed
• 6 cups water
• 6 tsp. chicken bouillon granules
• 1 medium onion, finely chopped
• 1/4 tsp. black pepper
• 1 bay leaf
• 1/2 package wide egg noodles, cooked al dente.

These are possibly the best noodles I have ever used.  If you can, try and use these or something similar.

• 2 cups chopped carrots
• 1 cup chopped celery
• 2 cans cream of chicken soup

In a large pot, add water, chicken bouillon, onion, black pepper, bay leaf, carrots & celery.  Bring to a boil.  Turn to low and simmer until vegetables are tender.  Add cream of chicken soup and stir until blended in.  Add chicken and noodles.  Heat until hot.  Serve & enjoy!