| This recipe is liked by 0 person(s). |
|
Creamy Chicken Noodle Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://sisterscafe.blogspot.com/
| 2 cans | chicken broth, (14oz) I usually end up doubling this amount |
| 1 T | chicken bouillon, (I just use a cube) |
| 1 c. | carrots, chopped |
| 1 c. | celery, chopped |
| 1/2 med | onion, chopped |
| 16 oz. | noodles, homestyle egg pasta (Country Pasta) |
| 1 1/2 lbs | cooked, cooled, chopped chicken breast |
| 2 c. | cream of chicken soup |
| 1 12oz can | evaporated milk |
Directions
1. Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender.
2. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.)
3. Then add chicken, cream of chicken soup and canned milk.
4. Heat thoroughly. Add pepper to taste.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.