Chicken Noodle Soup
2 t. chicken bullion
3 C. chicken stock
2 C. chopped carrots
2 C. chopped celery
1/4 C. chopped onion
2 Cans cream of chicken soup
1/4 C. evaporated milk
2 C. cooked diced chicken
8-12 oz cooked old fashioned noodles
salt and pepper
roux to thicken to desired consistancy
Heat stock and bullion. Cook veggies until tender. Add soup and milk.
Thicken if needed. Add chicken, noodles, salt and pepper.
---Heather Graetz
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