"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Lion House Hearty Chicken Noodle Soup, by Julie Moore, is from A Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tsp. chicken soup base 3 cups chicken broth 2 cups chopped carrots 2 cups chopped celery 3/4 cup chopped onion 2 cans (10 oz.) cream of chicken soup 1/4 cup evaporated milk or 1/2 cup whole milk 2 cups cooked diced chicken 2 1/2 oz. (4 cups) cooked egg noodles Salt and Pepper to taste (Roux- 1 cup flour, 1/2 cup butter or marg.)
Heat chicken soup base and stock together. Add carrots, celery, and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux if needed then add cooked chicken and noodles. (I don't usually add the roux, it is already thick enough.) Add salt and pepper to taste.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.