Tuesday, October 7, 2008

Recipe #83 Best Chicken Noodle Soup

Best Chicken Noodle Soup (Shanny)

(2 tsp. Chicken soup base (don’t add if using canned broth)
3 c. chicken soup stock (broth)
2 c. chopped carrots
2 c. chopped celery
¾ c. chopped onion
2 cans cream of chicken soup
¼ c. milk
2 c. diced cooked chicken
2 ½ oz. (4 c.) cooked noodles
Salt and pepper to taste
Heat chicken soup base and stock together. Add carrots, celery, and onions, and simmer until veggies are tender. Add cream of chicken soup and milk, stir together. Add cooked chicken and noodles. Add salt and pepper to taste. Makes about 10 one-cup servings. When noodles and veggies are soft, it’s done.

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