Thursday, December 9, 2010

Hearty Chicken Noodle Soup

This is from the Lion House Recipes cookbook.  Mom used to make this growing up, and it has always been a hit.  I'm blogging my "simplified version."

3 C chicken broth (3 C water + 3 bouillon cubes)
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 cans cream of chicken soup (10.5 oz)
1/2 C milk
2 C cooked, diced chicken
2 1/2 oz (about 4 cups) cooked noodles

Simmer the carrots, celery, and onions in the chicken broth until tender.  Add cream of chicken soup, milk, chicken, and noodles.  Makes about 10 cups.

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