Saturday, November 6, 2010

Hearty Chicken Noodle Soup

From the Lion House Cookbook
4 tsp. chicken bouillon
3 c. chicken stock
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup
1/4 c. evaporated milk
1/2 c. flour
1/2 c. butter
3 cooked chicken breasts
4 c. cooked noodles (I like the country pasta noodles found at Costco)
salt and pepper to taste
Heat bouillon in chicken stock. Add vegetables and simmer until tender. Add cream of chicken soup. Mix, milk, flour and melted margarine into a roux and add slowly to simmering soup. Add cooled chicken and noodles.

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