Tuesday, October 6, 2009

Chicken Noodle Soup
By Monica Thiriot
(Supposedly from the Lion house, but who really knows…)

4 Cups chicken stock (or 4 c. water with 4 tsp boullion)
2 C chopped carrots Heat and then add:
2 C chopped celery
¾ C chopped onion
2 cups Dry Egg noodles (4 c cooked noodles)
2 cans Cream of Chicken Soup
½ Cup milk
2 Cups cooked/chopped chicken

Simmer together chicken stock and veggies until veggies are tender. While Veggies are cooking, cook and drain noodles and set aside.  Mix together soup and milk. Add to veggies.  Add chicken.  Stir in noodles.
Add seasoning, Salt and pepper and more boullion if necessary for flavor.

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