Chicken Noodle Soup

This is one of my favorite soups time. The cooler days, ideal for those of you who still get cold spring day, or any other book! This is one of those recipes that I changed and tweaked until I figured out how I want it.

Chicken Noodle Soup

2 chicken bouillon cubes (or 2 tsp. Granules)

2 cans chicken broth

1 C. diced carrots

2c chopped celery

1 / 4 cup chopped onion

Side (side) can cream of chicken soup

1 / 4 C. milk

1 / 2 cube (4 tbsp.) Butter

1 / 4 c. flour

2c chopped cooked chicken (2 pieces)

4-6 ounces egg noodles

Boil chicken until done. Cook egg noodles. 2 Dissolve bouillon cubes in 1 cup boiling water. Add the chicken broth and vegetables with the liquid until tender. In another bowl, mix media. Can cream of chicken soup and milk until smooth Stir soup mix and milk in the broth and vegetables. Melt the butter then add flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt and pepper or garlic and herb seasoning shillings.
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