Cooking Wright

Hearty Chicken Noodle Soup


4c. chicken soup stock (or 4 chx bullion cubes and 4 c. water)
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chx soup
1/4 c. evaporated milk
roux (equal parts butter and flour)
2 c. cooked chicken
4 c. cooked egg noodles
salt and pepper to taste


Heat stock. Add carrots, celery and onions. simmer until tender. Add cream of chx soup and milk. Thiicken with roux. Add cooked chicken. Freeze in gallon size ziplock. Or if eating right away, Boil noodles, add to soup with pepper.

My friend Jana always 4x the recipe and freeze a couple batches for later.

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