Thursday, December 1, 2011

Chicken Noodle Soup

2 lg. Chicken Breasts boiled (Cubed or shredded)
8 cups Chicken Broth
1 can undiluted cream of chicken soup
4 finely chopped celery stalks
3 finely chopped carrots
1 small onion
2 cups uncooked egg noodles
1 tsp. seasoned salt

Cook chicken breasts then shred or cube it based on your preference. Start with 8 cups chicken broth. Next add your chicken, celery, carrots, and onion to chicken broth. Bring to a boil and add to cups wide or medium noodles. Reduce heat and cook noodles until tender (about 20 minutes). Finish soup off by adding Cream of chicken soup and seasoned salt let simmer for about 5 minutes and serve.

Prep Time: 10-20 minutes Cook time: 30 minutes

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