Friday, August 30, 2013
Chicken Noodle Soup
My friend brought over lunch the other day and this is what she made. My husband loved it. It is easy and goes well with biscuits!
2 tsp. Chicken soup base
3 cups Chicken soup stock or broth
2 cups Carrots, chopped
3/4 cup Onion, chopped
2 cups Celery, chopped
2 cans Cream of Chicken Soup
1/4 cup Evaporate Milk or 1/2 cup Milk
2 cups Chicken, cooked
4 cups Country Style Egg Noodles, cooked
Salt and Pepper
Cook the vegetables in chicken broth, not too done. Add the soup, milk, chicken and noodles. Heat through. Salt and pepper to taste. If you want it thinner just add milk.
Source: Cheryl Harris