Cheesy Chicken Noodle Soup
The contributor on this recipe is Tina Branscum, a stay-at-home mom living in Nixa, Missouri with her husband and two children – Raegan just turned three and Marshall will be one this summer. Tina also does freelance work for Virtual Day Planners, LLC while her children are down for a nap each day, and helps her husband run his construction business Professional Construction Services (email@example.com). Tina is a fantastic cook, and always has amazing recipes to share that save her friends both time and money.
The cost of this dish is approximately $5 to $7 and Tina says there are always leftovers. “This is really only half the original recipe I grew up with and this feeds us SEVERAL times. It makes 3/4 of my large stock pot!”
- 2 Chicken Breasts
- 1/2 Bag Egg Noodles
- 2 can Chicken Broth
- 2 can Water
- 16 oz. Cheese Whiz
- 1 stick Celery, diced
- Salt, pepper, garlic powder & onion powder (to taste)
Put chicken breasts, chicken broth, water and celery in large pot and boil the chicken until fully cooked. Remove the chicken from the pot. Add the noodles to broth and boil until noodles are cooked according to the package instructions (add more water if needed). Dice up the chicken while the noodles are cooking.
When the noodles are cooked, remove the pot from heat but do not drain. Add the diced chicken, Cheese Whiz and seasonings to noodles and broth and stir until the cheese is melted. If you want more broth just add water (or milk for creamier consistency).
If you enjoy dark meat you can boil a whole chicken then remove the bones after it’s cooked.