Roux (equal amounts of flour and butter used to thicken)
2 C cooked diced chicken
2 1/2 oz. (about 4 cups) cooked noodles
Instructions
Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender.
Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts.
Originally Submitted
7/9/2009
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