Monday, December 3, 2007

Hearty Chicken Noodle Soup/Casserole

This is flavored with chicken stock and cream of chicken soup, and the carrots and peas add a change in consistency and freshness, it couldn't be easier to make!

2 c. carrots chopped
2 c. celery chopped
¾ c. onion chopped
2 cans cream of chicken soup
½ c. milk
1 cube chicken boullion or you can use 2 cups stock
5 c. water (you can vary how much water you put in this, 5 c. makes it really creamy and thick more like the consistency of a casserole, if you want more soupy with broth add more water)
2 c. chicken cubed cooked or uncooked
4 c. or 12 oz. package of noodles
Salt and Pepper
Peas (optional)
You could also substitute Brocooli in this

Place all ingredients except peas in pot, bring to boil, then simmer done, about 20 minutes or so.  When done add peas and stir they will defrost and warm up with the heat from the soup.  You could even dump this out into a casserole pan and top with cheese or bread crumbs or ritz cracker crumbs and stick in the oven for a few minutes.


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