Creamy Chicken Noodle Soup

• 1 Tablespoon Butter
• 1 whole Onion, Chopped
• 1 Tablespoon Garlic, Minced
• 3 cups Cooked And Shredded Chicken Breasts
• 43 ounces, fluid Chicken Broth
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 package Spaghetti Noodles (8 Oz Package), Broken Into 2" Pieces
• 7 stalks Celery, Diced
• 6 sticks Carrots, Diced
• 1-1/2 Tablespoon Rosemary Spice Blend Or Poultry Seasoning
• 1/4 teaspoons Cumin
• 1/4 teaspoons Chili Powder
• 1/2 teaspoons Lemon Rind, Grated
• 1/2 teaspoons Ground Black Pepper
• 2 cups Milk
• 2 cups Sharp Cheddar Cheese, Shredded

1. 1. Melt butter in a Dutch oven (big pot) over medium heat. Then add onion and garlic and saute until tender.
2. 2. Stir in chicken and the next 11 ingredients (through black pepper on the above list). Bring to a boil. Reduce heat and simmer 45 minutes, covered.
3. 3. Stir in milk and return to a simmer. Remove from heat and let it stand 5 minutes.
4. 4. Ladle into bowls. Sprinkle with cheese before serving.
5. OPTION: Stir cheese into soup when stirring in milk.
6. NOTE: Great served at parties in a slow cooker.

butter, onion, garlic, chicken breasts, chicken broth, cream of chicken soup, cream of mushroom soup, noodles, stalks celery, carrots, rosemary spice, ubc, ubc, lemon rind, ground black pepper, milk, cheddar cheese

Taken from tastykitchen.com/recipes/soups/creamy-chicken-noodle-soup-2/ (may not work)