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Monday, October 6, 2008

Creamy Chicken Soup

Creamy Chicken Soup
7 Cups Water
3 Chicken Breasts
1Tbsp Chicken Bullion or Chicken base
1 Can Evaporated milk
1/2 cup chopped onion
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 tsp salt
1/4 tsp pepper
3 cups dry egg noodles
1/4tsp Nutmeg
1 bay leaf

Bring water to a boil in a large pot. Add Chicken and the bullion. Cover and cook for 20-30 mins until chicken is no longer pink inside. Remove chicken and dice. Return to broth and add carrots, onion and celery. Cover and cook until tender. Add noodles and bay leaf-- cook for 10 mins or until the noodles are tender. Mix in the cream of chicken soup, evap. milk, and spices. Enjoy!

Because my girls are "dipper's" we really like to eat this with fresh rolls and butter.