This simple recipe will help you make homemade creamy chicken noodle soup in a flash!
- 1 tablespoon vegetable oil
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 (10.75 ounce) cans Campbell’s(r) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 2 cups milk
- 1 cup cubed cooked chicken
- 1 cup cooked medium egg noodles
Heat oil in 3-qt. saucepan over medium heat. Add carrots and celery and cook until tender.
Stir soup and milk into pan. Heat to a boil.
Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.