6 Cups Chicken Broth
2 1/2 Cups Carrots, Chopped
2 Cans Cream of Chicken Soup
1/4 Cup Evaporated Milk OR 1/2 Cup Whole Milk
2 Cups or More Chicken, Cooked and Cubed
2 Tablespoons Chicken Bouillon Granules
2 Cups Celery, Chopped
8 oz. Egg Noodles, Cooked
Cook chicken. Remove chicken and cut into bite-size chunks. In a big stockpot, add chicken broth, carrots, celery, and onions. Cook until tender. Add soup, milk, cooked noodles, and chicken. Season to taste.
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