This recipe (and the picture) are from my friend Shelly Sutton. She made this yummy soup for a lunch we had together once, and it was scrumptious! With fall and winter coming up, I know I'll be using this recipe often. Thanks Shelly!
Ingredients:
2 teaspoons (or cubes) chicken bouillon
4 cups canned chicken stock/broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/2 cup whole milk
2 cups cooked diced chicken
4 cups cooked egg noodles
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/2 cup whole milk
2 cups cooked diced chicken
4 cups cooked egg noodles
What to Do:
Heat chicken stock/broth and bouillon together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.
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