This is the best chicken noodle soup ever!
Ingredients:
2 tsp. chicken soup base, or 2 bouillon cubes
3 cups canned chicken stock
2 cups chopped carrots
2 cups chopped celery (5 sticks)
¾ cup chopped onion
2 cans (10 ½ oz.) cream of chicken soup
¼ cup evaporated milk, or ½ cup whole milk
2 cups cooked diced chicken
2 ½ ounces (about 4 cups) cooked noodles
Salt and pepper to taste
Directions:
Heat chicken soup base and stock together. Add carrots, celery, and onion; simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 ½ quarts, or 10 one-cup servings.
When we make this we usually double it and freeze the rest for a quick meal another night. The portion that we freeze we do not add noodles to because the soak up too much broth.
I just discovered these awesome noodles that would work great in this recipe. They are Reames brand homestlye egg noodles. They are nice and hearty, like a homemade noodle. Great for soups! They're frozen, so you'll find them in the frozen food section at the store. I hope you like them as much my family did! :)
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