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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lbs. chicken parts
1 gallon water
2 cans cream of mushroom soup
1 - 3 oz. can of sliced mushrooms
1 package of scalloped potato mix
2 chicken bouillon cubes
1 tsp. celery seed
salt and pepper to taste
1 tbsp. flour
1 c. milk
1 - 16 oz. package wide egg noodles
Directions:
Directions:
Boil chicken parts in pot in 1 gallon of salted water for 1 hour or until tender. Add more water as needed. Remove chicken. Set aside to cool. Leave chicken broth boiling. Add cans of mushroom soup, sliced mushrooms, scalloped potato mix, bouillon cubes, celery seed, salt and pepper. Stir until smooth. Debone chicken and add to soup mixture, add entire 16 oz of wide egg noodles. Stir and cook at a slow boil until noodles are tender. Serve with or without crackers.
Number Of Servings:
Number Of Servings:
10

 

 

 

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