Creamy Chicken Noodle Soup

[This recipe was originally posted in conjunction with the Meijer ad week of 10/14/12 - 10/20/12]

I love this variation on the classic chicken noodle soup.  It's creamy and cheesy, but still packed full of veggies.  I'm sure it's not nearly as healthy as the original, but of course, that's probably why it tastes so good :)  Pair it with a loaf of homemade bread for the perfect supper after a chilly fall day!

Ingredients:

2 Tbsp butter

1 large onion
3 C cooked, shredded or cubed chicken (dark or light meat)
1 can cream of mushroom soup
6 cups chicken broth
1/2 C diced celery
2 C sliced carrots
8 oz spaghetti noodles (1/2 the box), broken into thirds
1 tsp Nature's Seasons seasoning blend
1/2 tsp salt
1/4 tsp pepper
3 C milk
2 C shredded cheddar cheese

Directions:
In a large pot, saute onion in butter.  Stir in chicken, cream of mushroom soup, broth, celery, carrots, spaghetti noodles, and seasonings.  Bring to a boil.  Reduce heat and simmer 45 minutes, stirring occasionally.  Add milk and shredded cheese.  Continue heating and stirring until soup returns to desired temperature and cheese melts slightly.  Serves 8 or more.

Options and Tips:

• This is an extremely thick and hearty soup.  If you prefer a thinner soup, or you need it to stretch further, just add additional milk and then throw in a little more Nature's Seasons.
• Nature's Seasons is found in the spice section of most grocery stores.  It has a blue cap.  The price tag on mine says $2.69.  It's a good investment because it adds such good flavor!  Don't worry, you'll want to make this soup again, so you'll use the seasoning again.  Another option:  "borrow" a teaspoon from a friend.  If you live near me, I'll let you have some of mine :)
• Don't expect the shredded cheese to melt completely.  There will still be bits of shredded cheese visible in the soup.  If this bothers you, try Velveeta instead.
• This soup freezes well in spite of all the milk and cheese.  It does separate a bit but it all melts back together when you reheat it.  If you do freeze it, you'll probably need to add more milk when you reheat it.

This recipe is from Tammi Scholten.  I made some adjustments to the measurements and instructions.