Ingredients:
2 chicken breasts
6 cups water
1/2 teaspoon salt
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/4 cup butter
1/2 cup milk
1 (10 3/4 ounce) cream of chicken soup
2 cups medium size noodles
pepper
6 cups water
1/2 teaspoon salt
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/4 cup butter
1/2 cup milk
1 (10 3/4 ounce) cream of chicken soup
2 cups medium size noodles
pepper
Directions:
1 Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
2 Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
3 Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
4 Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!