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Creamy Chicken Noodle Soup

Serves: 6
Total Calories: 329

Ingredients

6 cups water
2 chicken breasts
1 tablespoon chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
3 cups dry Country Style Egg Noodles
1/4 cup flour
1/2 cup cold water

Directions:

Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour mixture into soup and cook until thickened.

Nutritional Facts:

Serves: 6
Total Calories: 329
Calories from Fat: 46

This Creamy Chicken Noodle Soup recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.


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