Thursday, August 14, 2008

Chicken Noodle SOUP


2 chicken bouillon cubes (or 2 tsp. granules)

2 cans chicken broth

1 c. chopped carrots

2 c. chopped celery

1/4 c. chopped onion

1/2 (half) can cream of chicken soup

1/4 c. milk

1/2 cube (4 Tbsp.) butter

1/4 c. flour

2 c. chopped cooked chicken (2 pieces)

4-6 oz. egg noodlesBoil chicken until fully cooked.

Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.

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