Ingredients You’ll Need
For the Soup:
3 cups cooked, shredded, or chopped chicken breast
(Rotisserie chicken is convenient, but any cooked chicken works!)
1 (10.5 oz.) can condensed chicken soup
(Forms the base of the creamy broth.)
6 cups low-sodium chicken stock
(Keeps the soup light while packing in flavor.)
1 cup whole milk
(Adds richness and creaminess without being overly heavy.)
½ cup chopped celery
(Provides crunch and aromatic depth.)
2 medium carrots , sliced
(Sweetens the soup and adds vibrant color.)
Optional Add-Ins:
8 oz egg noodles or small pasta shapes
(For added bulk and texture.)
1 tsp dried thyme or oregano
(Enhances the savory profile.)
Salt and pepper , to taste
(Adjust seasoning based on preference.)
Fresh parsley , chopped (for garnish)
Step-by-Step Instructions
Step 1: Prep Your Vegetables
Finely chop the celery and slice the carrots evenly. Set aside while you prepare the other ingredients.
Step 2: Combine the Base Ingredients
In a large pot or Dutch oven, combine the condensed chicken soup , low-sodium chicken stock , and whole milk . Whisk until smooth and well blended.
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