2 t chicken soup base or 2 bouillon cube
3 c canned chicken stock
2 c chopped carrots
2 c chopped celery
3/4 c chopped onion
2 cans cream of chicken soup
2 c diced cooked chicken
2 1/2 oz (4 cups) noodles
heat chicken soup base and stock together. add carrots, celery, and onion-simmer till veggies are tender. add cream of chicken soup-then add chicken and noodles. salt and pepper to taste.
No comments:
Post a Comment