Creamy Chicken Noodle Soup – Lindsay

September 10, 2008

Lainie’s Creamy Chicken Noodle Soup

Serves 12

 

12 c. water

10 chicken bouillon cubes

4 chicken breasts

-Boil until chicken is cooked through.

 

-Take chicken out of broth and chop.

-Boil 8-10 oz. egg noodles in a separate pot.

 

-While noodles are cooking, put the following into the broth:

3-4 carrots, peeled and sliced

3-4 celery stalks

1 med. onion, chopped fine

-Cook until veggies are soft.

 

-Add:

1 c. milk

3 cans cream of chicken soup

-then add back in the chopped chicken and noodles.

-Add salt and pepper to taste.

-Simmer for 15-20 min.

 

I love this served with cheddar biscuits.

 

FROM FROZEN:

 

Thaw soup overnight in refrigerator. Boil ½ bag of egg noodles. While noodles are cooking, heat up soup until hot.  Add egg noodles and simmer for 15-20 min. Add salt and pepper to taste.

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One Response to “Creamy Chicken Noodle Soup – Lindsay”

  1. Kirsten Wood Says:

    YUM! School was just canceled today…. This looks like a great snowy day lunch!


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