I love rotisserie chicken but there is a lot of chicken on that little guy. I found this great recipe and since Campbell’s now makes Gluten Free Cream of Chicken or Mushroom soup it was easy. The noodles make the sauce go thick. This is awesome, kids love it too, and quick to throw it together.
Chicken and Noodles
½ white or yellow onion, diced
1 Tablespoons Butter or Olive oil
2 Tablespoons minced garlic
2 Cans 10 ½ oz. chicken broth
3 Cups uncooked egg noodles or pasta
1/2 Cup heavy whipping cream or Half and Half
1 can condensed cream of chicken or mushroom condensed soup (10 ½ oz)
2-3 Cups of cooked rotisserie chicken, cut into bite-sized pieces.
1/2 teaspoon Poultry Seasoning
1 teaspoon Parsley, dried or 2 teaspoons fresh Parsley
Salt and Pepper to taste
In a Soup Pot over medium heat, sauté the onion in the butter for 4 minutes, or until softened. Add the garlic and cook for another minute.
Add the chicken broth and bring to a boil. Add the noodles, and lower to a simmer. Cook until tender, keep stirring so it doesn’t stick. DO NOT DRAIN!
Add the Condensed soup, whipping cream, and Chicken. Simmer until heated.
Add spices and salt and pepper to taste.
To make Gluten Free use Gluten Free Soup, noodles, and chicken.
Jan Dairy Keen