I invented this recipe using a combination of 2 different soups. I love the flavor of chicken tortilla soup and the textures of hearty vegetables
4 skinless boneless chicken breast
3 ribs of celery
1 whole onion
3 garlic cloves
1 large box Swanson chicken stock
1 can cream of chicken soup
1 can Campbell's mexican cheese soup
1½ c heavy cream
2 Tbsp butter
1 Tbsp olive oil
1 Tbsp flour
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 16 oz package egg noodles
No nutrition information available
Preheat oven to 450 degree
Place chicken breast on baking sheet. Rub with olive oil and salt and pepper. Roast chicken until done (approx 30 min). Set aside to cool
In stock pot add water, and teaspoon salt, bring to boil, add in egg noodles cook to tender. Drain, and set aside.
Cut carrots, celery to size of a small coin. Mince onion, garlic, shallots. Heat butter and olive oil in dutch oven until melted, add vegetables and sauté until slightly tender. Remove vegetables from dutch oven and set aside.
On Medium high, with remaining butter/olive oil still in the pan, add in the flour and whisk quickly to make a roux. Add in chicken broth, heavy cream, mexican cheese soup, cream of chicken soup. Dice chicken into small pieces. Add chicken, vegetables and egg noodles to dutch oven. Simmer for 15 minutes.