Contributor: Zelda Roberts
CC Original
2 tsp chicken soup base
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 cups cooked diced chicken
2 1/2 oz. cooked noodles
salt and pepper
Heat chicken soup base and stock together. Add vegetables and simmer until tender. Add cream of chicken soup and milk. Thicken with flour/butter, thickening as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one-cup servings.
Printable Version
No comments:
Post a Comment