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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Chicken Noodle Soup Recipe

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This recipe for Creamy Chicken Noodle Soup, by , is from Junction First Presbyterian Church's Timeless Recipes, 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!

Contributor:  
Contributor:  
Robin Berry

Category:
Category:

Ingredients:  
Ingredients:  
3-4 pounds chicken breasts
1 gallon water
2 cans cream of mushroom soup
1 (3 oz) can sliced mushrooms (optional)
1 package scalloped potato mix
2 chicken bouillon cubes
1 tsp celery seed
Salt and pepper
1 TBSP flour
1 cup milk
1 package (16 oz) wide egg noodles

Directions:
Directions:
Boil chicken in 1 gallon salted water for 1 hour or until tender. Add more water as needed. Remove chicken and set aside to cool. Leave chicken broth boiling. Add 2 cans mushroom soup, sliced mushrooms, scallop potato mix, bouillon cubes, celery seed, salt, and pepper. Stir until smooth. Debone chicken and add to soup mixture. Mix flour into milk and beat until smooth. Add milk to soup mixture and entire 16 ounces of wide egg noodles. Stir and cook at slow boil until noodles are tender.

Number Of Servings:
Number Of Servings:
10

 

 

 

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