Wednesday, November 19, 2008

Creamy Chicken Noodle Soup


Creamy Chicken Noodle Soup

2 tsp. chicken soup base
3 c. chicken stock
2 c. chopped carrots
2 c. celery
¾ c. chopped onion
2 cans cream of chicken soup
¼ c. evaporated milk or ½ c. whole milk
2 c. cooked chicken
4 c. cooked noodles
Additional milk and flour for thickening

Heat base and stock in a large pot. Add carrots, celery, and onion. Simmer until veggies are semi-tender.
Add soup and milk. Thicken with a mixture of milk and flour.
Add chicken and noodles.

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