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Creamy Chicken Noodle Soup

Created by KittenCal on September 25, 2011

3 (14 ounce) cans chicken broth
2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted ( one more can won’t hurt)
2 cups half-and-half cream (can use full-fat milk but it will not be as creamy)
3 cups chopped cooked chicken (can use more)
Salt and fresh ground black pepper, to taste
Cooked egg noodles ( use as much as desired)
Freshly grated Parmesan cheese or grated cheddar cheese, optional

Step 1: Melt butter in a large saucepan over medium heat.
Step 2: Add in onion and saute for about 3-4 minutes.
Step 3: Add in garlic, cayenne and poultry seasoning, celery and carrots; cook, stirring for 2-3 minutes.
Step 4: Add in all remaining ingredients except the cooked egg noodles and cheese.
Step 5: Reduce the heat to low and simmer for about 25 minutes (seasoning with salt and pepper about halfway through cooking).
Step 6: Add in cooked egg noodles and heat through.
Step 7: Ladle into bowls and top with Parmesan or cheddar cheese if desired.