Friday, March 19, 2010

Creamy Chicken Noodle Soup

I got this recipe from a friend at work! She made it for the office at Christmas! It's delicious!

Creamy Chicken Noodle Soup

6 cups water
3 boneless skinless chicken breasts
1 Tablespoon chicken bouillon (or two cubes)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped onion
2 cans cream of chicken soup
1 cup evaporated milk (or cream if you don't like the taste of evaporated milk)
2 teaspoons salt
1/4 teaspoon black pepper
3 cups dry egg noodles (*I use Country Pasta Homemade style wide egg noodles)
1/4 cup flour
1/2 cup cold water

Bring water to a boil in large pot. Add chicken, bouillon into pot bring back to a boil, reduce heat,cover and simmer for 20 to 30 minutes until chicken is no longer pink in the center. Remove chicken and cut into bite size pieces. Return chicken to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour and cold water together until smooth. Stir into soup and cook until thickened.

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