Fall is in the air. I can feel it. My favorite thing about Fall is making soup. It’s perfect for a cooler fall day. This is a soup you need to try.
½ cup butter
1 cup flour
5-6 cups milk
Salt and pepper to taste
1 (14.5 oz) can chicken soup stock (Swanson broth or whatever brand works great)
2 chicken bouillon cubes
1 cups carrots
1 cups celery
2 cups diced chicken
4 cups of uncooked noodles
1 can cream of chicken soup
1 cup flour
5-6 cups milk
Salt and pepper to taste
1 (14.5 oz) can chicken soup stock (Swanson broth or whatever brand works great)
2 chicken bouillon cubes
1 cups carrots
1 cups celery
2 cups diced chicken
4 cups of uncooked noodles
1 can cream of chicken soup
In a large pot, melt butter and stir in flour. Then gradually add 2 cups of milk. Let heat thicken, and add salt and pepper. Add stock and bouillon cubes. Add carrots and celery and simmer till tender*. Meanwhile, cook chicken and noodles. When veggies are tender, add cream of chicken soup. Then add chicken and noodles and 2-3 cups more milk. (You can add more or less milk depending on how thick or thin you want your soup.) When it’s all hot, you’re ready to serve it. Enjoy!
*Please note: the smaller you cut your veggies, the faster they will cook. If you have large pieces, then you could be waiting over an hour for them to tenderize. Be sure to make sure they are as soft as you like them before you go on to the next step!
do you use egg noodles for this recipe?