Creamy Chicken Noodle Soup

Easy and so good, cooked turkey may be used instead of the chicken, adjust the cayenne to suit heat level :)

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 3  tablespoons butter
• 1  medium onion, chopped
• 2  tablespoons  fresh minced garlic
• 1⁄8 teaspoon cayenne pepper (optional or to taste)
• 1⁄2 teaspoon poultry seasoning (or to taste)
• 2  celery ribs, finely diced
• 2  carrots (peeled and diced)
• 3 (14 ounce) cans chicken broth
• 2 (10 3/4ounce) cans  cream of chicken soup, undiluted (one more can won't hurt)
• 2  cups half-and-half cream
• 3 -4  cups  chopped  cooked chicken
• 1  teaspoon ground black pepper (or to taste)
•  cooked egg noodles (use as much as desired)
•  grated parmesan cheese or   grated cheddar cheese

Directions

1. Melt butter in a large saucepan over medium heat.
2. Add in onion and saute for about 3-4 minutes.
3. Add in garlic, cayenne and poultry seaasoning, celery and carrots; cook, stirring for 2-3 minutes.
4. Add in all remaining ingredients except the cooked egg noodles and cheese.
5. Reduce the heat to low and simmer for about 25 minutes.
6. Add in cooked egg noodles and heat through.
7. Ladle into bowls and top with Parmesan or cheddar cheese.