CREAMY CHICKEN NOODLE SOUP
2 tsp Chicken base (or bullion)
3 c Chicken Stock
2 c Chopped Carrots
2 c Chopped Celery
1/4 c Chopped Onion
2 Can Cream of Chicken Soup
1/4 c Evaporated Milk
2 c Cooked Diced Chicken
1 package Granny's Noodles (or any Egg noodles)
Heat stock and soup base together. Add vegetables and simmer until barely tender. Add noodles and continue to simmer until soft. Add cream of chicken soup and milk. Then add chicken and seasoning.
1 comment:
For my own reference, I didn't use chicken base, I used 2 14.5 Oz cans chicken broth, 1 can cream of chicken, dehydrated carrots and onion (1/3 the amount in this recipe), and one cup evaporated milk and it tastes a little more mild which is fine by me.
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