Thursday, October 31, 2013

Hearty Chicken Noodle Soup

From a Lion House Cookbook that my mom had in 1980

2 tsp chicken soup base (bouillon)
3 cups chicken soup stock
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
4 cups cooked noodles (wide egg noodle)
Roux (2 cups flour to 1 cup butter)

Making Roux
Chicken broth and bouillon
2 cups sliced carrots
2 cups sliced celery
3/4 cup diced onion
Add vegetables and simmer until tender
Add cooked noodles
Add canned soup
Add diced chicken
Season to taste

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