Cream of Chicken Noodle Soup
2 cans of cream of chicken soup
1 can evaporated milk
1can chicken broth
Egg yoke noodles
Chicken cooked and cut / cubed
Frozen Peas (optional)
Shredded carrots
The trick - empty one can of soup into pan fill the soup can with evaporated milk (in stead of H20)
-empty next can of soup into pan fill the soup can with broth (instead of H20)
Cube chicken (can use frozen chicken breasts thawed and cubed)
Cook noodles
Combine soup with chicken and veggies and heat add warm noodles prior to serving (to heat up with soup makes it thick)
Easy recipe that you can easily expand to feed a crowd. Bon Appétit
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