Creamy Chicken Noodle Soup

I just made this and gave some to my neighbor and she said it was the best soup she ever had. Everything is better with cream cheese right?!

14 c. water

12 tsp. chicken bouillon

1 med onion chopped

1 stalk celery, sliced

3-4 cans of chicken (or 3 chicken breast shredded)

6 ½ c. home-style noodles

1 family size can cream of chicken soup

4 oz cream cheese (or ½ c. sour cream)

4 med. Carrots, sliced

Bring to boil water, bouillon, onions, carrots and celery. Add chicken and noodles and boil until noodles are fully cooked, usually 20-30 min. Reduce heat to low and add cream of chicken soup and cream cheese. Stir until all cheese is incorporated and ENJOY!!!

Side note: For those that are more health conscious, this meal runs just 120 calories for a cup of soup!

Broccoli Chese Soup

Sorry, no picture... but SSSSOOO good. Great for fall and winter months coming ahead.
3 c. water
3 chicken bouillon cubes
½ small onion chopped
16 oz bag chopped broccoli

Bring all above ingredients to boil until mostly done.

Mix sauce in separate pan:
½ c. margarine or butter
Scant ½ c. flour
½ tsp salt
2 c. milk
1 pkg (8oz.) cream cheese
Bring sauce to a simmer and add to mostly drained veggies. Heat and serve with crackers.

Side note: I usually take about a ½ c. of the boiled veggies in its broth and put them in a blender and then add it at the end to make it creamier. If you like a more runny soup, don’t drain the veggies. And even if you don't drain them, the soup still get's pretty thick once stored over night.