"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Creamy Chicken Noodle Soup, by Marnie Thorpe, is from The Gibb Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can cream of chicken soup 1 can chicken noodle soup 2 cans water 1 8 oz. pkg uncooked egg noodles 1 can evaporated milk Salt & Pepper to taste Chicken (optional)
Combine all ingredients into a large pot. Simmer on medium to medium-low heat until noodles are cooked. Stir frequently so the noodles don't stick to the bottom. The longer you cook it, the thicker it will be.
When reheating, add milk for desired consistency. Great for using leftover chicken or turkey.
This is a yummy meal that can come entirely from food storage.
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