"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 Creamy Chicken Noodle Soup, by Cynthia Proudfit, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cynthia Proudfit Added: Saturday, September 16, 2006
2 chicken breasts, cooked and chopped 4 cups chicken stock from boiled chicken 2 cubes chicken bouillon 2 cups sliced carrots 2 cups sliced celery ½ cup onion, chopped 2 cans cream of chicken soup 1 cup milk 1 – 2 cans chicken broth 4 cups cooked fettuccini noodles (fresh is better) seasoning salt to taste
Boil chicken breasts and pour water through sieve to reserve 4 cups for boiling vegetables. Add bouillon cubes and vegetable. Simmer for 15 minutes. Add soups, milk, chicken and cooked noodles. Should be creamy. Can add more milk if too thick.
*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.