Nothing warms the belly (and the soul) quite like good ole Southern comfort food. One of my favorites on a cold night is Chuck’s chicken noodle soup. The recipe is easy enough for…well, even me!
Feel free to-as they say in the teaching world-modify and adjust; but here’s how I do it:
Swanson Chicken Broth (32 oz)-Chuck and I have a saying that there are some things that we are not too poor for, generic broth is one of them!
4 cans cream of’s-feel free 2 mix @ match the chicken, mushroom & celery
Big bag of egg noodles
1. Boil chicken. Use just enough water to barely cover the chicken.
2. When the chicken has completely cooked remove from the water (now broth) and let cool.
3. While the chicken cools add the remaining ingredients and set burner to low.
4. De-bone chicken, add the meat to the soup and salt to taste.
*sometimes I cut up some fresh carrots and celery and add them to the mix
Walah! That’s it!
Let me know how it turns out and any changes that you made that you particularly liked.