|Homemade Creamy Chicken Noodle Soup|
I made a few modifications to the recipe just because of what I had on hand and it still turned out awesome! We've even had it for lunch a couple of days and it was still yummy!
Creamy Chicken Noodle Soup
3-4 lb chicken
[NOTE- I substituted 2% milk for the cream and added 2 cans of Cream of Chicken & Herb soup and omitted the flour]
Directions: Add water, salt celery, onion, chicken, bouillon to a large pot and bring to boil. Reduce heat and let simmer for 1 1/2 hours. When the chicken is done, remove it from the pot to cool and de-bone. You may have to strain the liquid to remove any large pieces.
from - Not So Perfect Housewife
In case you want to check out my previous Cooking Challenge Entries...
“Soup is the song of the hearth... and the home.”
Louis P. De Gouy, ‘The Soup Book’ (1949)