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This recipe for Hearty Chix Noodle Soup, by Marian Jones/JoAnn Jones, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Marian Jones/JoAnn Jones Added: Thursday, October 23, 2008
2 Chix bouillion cubes 3 c. chicken soup stock OR 3 chix bouillion cubes in 3 c. water 2 c. sliced raw carrots 2 c. sliced celery 3/4 c. chopped onion 2 cans cream of chix soup 1/2 c. whole milk 2 c. cooked, diced chicken 2 1/2 oz. (about 4 c.) cooked noodles Salt & pepper to taste
Heat chicken broth and the 2 extra chix bouillion cubes together. Add carrots, celery & onions and cook until tender. Add cream of chix soup & milk - heat again. Add mixture of about 2 T. flour & 1 T. melted margarine to soup until desired thickeness - Stir. Add chicken & noodles (cooked) - Salt & pepper to taste.
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