Chicken Noodle Soup

Chicken Noodle Soup

Published on May 19, 2015 | By
    • Yield
    • 2 1/2 quarts

Ingredients

  • 2 tsp chicken soup base, or 2 bouillon cubes
  • 1 carton chicken stock (32 oz)
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3/4 cup chopped onion
  • 1 can cream of chicken soup (10 1/2 oz)
  • 2 cups cooked chicken
  • 2 1/2 oz cooked noodles (about 4 cups)
  • Salt and Pepper to taste

Instructions

  1. Cook noodles according to package directions.
  2. In a separate large pot, heat chicken soup base and stock together.
  3. Add carrots, celery and onion, and simmer until vegetables are tender.
  4. Add cream of chicken soup, cooked chicken, and noodles. Add salt and pepper to taste.
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