Perfect on a cold winter’s night this comforting soup is creamy, cheesy and delicious. The cornbread croutons add a welcome crunch. I have often taken this soup to mothers of newborns who need a comforting touch after many sleepless nights.

Creamy Chicken Noodle Soup with Crispy Cornbread Croutons

1 tablespoon unsalted butter
1 and 1/2 cups diced yellow onion
3 cups shredded cooked chicken
45 ounces lower sodium chicken broth
Two (10 and 3/4 ounce) cans cream of chicken soup, undiluted
3 and 1/2 cups sliced celery
One (16 ounce bag) baby carrots, each carrot cut in thirds
1 teaspoon poultry seasoning
1 teaspoon freshly ground pepper
1 teaspoon lemon zest
8 ounces uncooked rotini noodles
2 cups 2% milk
Garnish: Shredded Sharp Cheddar Cheese and Cornbread Croutons (See recipe below)

Melt butter in a large skillet. Add onion and sauté until transparent. Stir in chicken and next 8 ingredients. Bring to a boil. Reduce heat and simmer for 45 minutes. Add 8 ounces of rotini noodles and cook 10 minutes or until noodles are al dente. Add milk and return to simmer. Remove from heat. Garnish each bowl of soup with shredded cheddar cheese and cornbread croutons. Makes 8 to 10 servings.

Cornbread Croutons

Cut a pan of cornbread into one inch cubes. Spread out in a single layer on a rimmed baking sheet. Broil until toasted, turn over and toast the other side. Cool completely before storing.