Ingredients:
1 1/2 C. cooked and shredded chicken (or 13 oz. can chicken breast, drained)
4 C. water
1 can Cream of Chicken Soup with 1 can water
2 tsp. chicken bouillon
1/4 C. chopped celery
1/4 C. chopped carrot
1 tsp salt
1 1/2 C. uncooked noodles (1 egg's worth if home-made)
Instructions:
Combine all water, cream of chicken soup, bouillon, celery, carrot, and salt and bring to a simmer.
Add chicken. Bring back to a simmer. Drop in noodles a few at a time, resuming simmer with each addition.
Cook at simmer until noodles are tender, about an hour. Stir frequently.
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