On these cold winter days it is always nice to sit down to a warm bowl of soup. This homemade chicken noodle soup is full of veggies, chicken and noodles. It is simple, super yummy and can be doubled or tripled for a meal another day. Just pop it into the freezer and pull it out any time your heart desires.
Ingredients:
- 2 tsp. chicken soup base
- 3 cups chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 3/4 cup chopped onion
- 2 cans (10 oz.) cream of chicken soup
- 1/4 cup evaporated milk or 1/2 cup whole milk
- 2 cups cooked diced chicken
- 2 1/2 oz. (4 cups) cooked egg noodles
- Salt and Pepper to taste
Directions:
In a pot add carrots, celery, and onions and simmer until vegetables are tender, you can sauté them with a little bit of butter. Then add cream of chicken soup and milk. Then add chicken, your broth and the already cooked noodles. Add salt and pepper to taste.
