“This was one of my favorite dishes my mom used to make.”
2 teaspoon soup base, or 2 bouillon cubes
3 cups chicken stock
2 cups chopped celery
3/4 cup chopped onion
2 cans (10 3/4 oz ) cream of chicken soup
1/2 cup milk
2 cups cooked chicken
about 4 cups cooked egg noodles
salt and pepper to taste
1. Heat chicken soup base and stock together. Add carrots, celery, and onion. Simmer until vegetables are tender.
2. Add cream of chicken soup and milk, cooked chicken and noodles. Simmer on low for 30 minutes. Add salt and pepper to taste.
Ready in 40 minutes. Serves 8 to 10.
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