2 C cooked and diced chicken breasts (about 2-3 breasts)1 chicken bouillon cube
4 C chicken stock
2 C carrots, chopped
2 C celery, chopped (I leave this out since James doesn't like it)
3/4 C onion, chopped
1 can cream of chicken soup (Healthy Request version works great too)
1/4 C evaporated milk + more (also works with Lowfat evap milk)
Extra chicken stock or chicken broth
Salt and pepper
Noodles--homestyle egg noodles or homemade (see recipe below)
Directions:
-Heat stock, add 1 chicken bouillon cube
-Add carrots, celery, onion, and simmer until tender (about 1-2 hours if you have the time)
-Add cream of chicken soup and evaporated milk
-Add noodles, cook until soft (according to package label or until doubled in size for homemade)
-Add chicken and salt and pepper to taste
-Soup will look like a casserole, so add equal parts chicken broth (or stock) and evaporated milk until it is the desired consistency
Homemade noodles:
1 egg, beaten
2 Tbsp milk
1/2 tsp salt
3/4 - 1 C sifted flour (too much flour makes them a little hard)
Directions: Mix ingredients to stiff dough. Roll out on floured board. Let sit for 20 minutes. Cut into thin strips, let sit for 5 more minutes. Put into soup; stir to keep noodles separated.
Enjoy!
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