2 tsp. chicken bouillon
3 c. chicken broth
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 1/2 oz. (about 4 cups cooked) egg noodles, cooked
2 cans cream of chicken soup
1/4 c. evaporated milk of 1/2 c. whole milk
2 c. diced cooked chicken
Heat chicken broth and boullion together. Add carrots, celery, onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken if needed, then add chicken and noodles and heat through. Salt and pepper to taste. Makes about 2 1/2 qt. or 10 one cup servings.
(Another from Connie Watts in the ward cookbook. Nothing fancy, but a good old standby!)
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5 comments:
Everything was PICTURE PERFECT! I vote this the cutest meal. A nice bowl of soup, a hearty piece of cornbread with honey butter and to top it off, the cutest relish tray ever. And an extra thank you for the honey butter!! That was an added bonus. I feel like I got to kick it up a notch. Oh the pressure . . .
Oh - I forgot to say that everything was delicious.
This meal always goes over well at our home, Thanks!
We loved the hearty soup, cornbread and the relish tray. I love fall because soup is always our favorite! Thanks for dinner.
Sorry trying to catch up!! This meal was so good. We loved the soup and the relish tray was so yummy, and the cornbread and honey butter were delic!!
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