So now that the cold weather is finally here, I'm getting ready to make soup. Thanks to our Recipe Exchange, I got this delicious soup recipe from Kynda Farrell. It makes a lot of soup for our family, so thanks to a tip from Kynda, before I add the noodles, I pour half of the soup into a freezer container. Then I freeze it. When I'm ready to use my frozen soup, I cook up some noodles and add. Sorry we ate it before I could take a picture. But you have to try it!
Hearty Chicken Noodle Soup
(Kynda Farrell)
2 tsp chicken bouillon
3 cups water
2 cups carrots
2 cups celery
¾ cup onion
3 cans Cream of Chicken soup
½ cup evaporated milk
salt & pepper
2 chicken breasts, cooked and cubed
½ pkg noodles
Mix bouillon, water and vegetables in large pot. Cook until soft. In separate pot, cook noodles according to package directions. Drain. Stir in Cream of Chicken soup and milk. Add chicken and noodles to large pot.Salt and pepper to taste. Simmer 10-15 minutes, or until heated through. *Can add additional milk until desired consistency is reached.
