Wednesday, October 3, 2012

Creamy Chicken Noodle Soup {from Mom}

{Recipe from the kitchen of June Mills}

1 1/2 quarts water
3 chicken breasts
3 bouillon cubes
1/2 cup diced celery
2 cups chopped carrots
1/2 cup chopped onion
2 cans cream of chicken soup
1 package frozen peas
1 pkg grandma style frozen noodles or dried noodles
6 cups water

1. Boil together water, chicken breasts, and bouillon cubes for  for 45 minutes. Remove chicken and dice. Continue boiling broth.
2. Add celery, carrots, and onion to broth. Cook 20 minutes. Add diced chicken. 
3. Mix in cream of chicken soup, peas, noodles, and water. Simmer 15 minutes or until noodles are done.

Crock Pot version: Put first six ingredients (through onions) in crock pot and cook on high 3 - 4 hours or low for 5-6 hours. Take out the chicken and chop and add remaining ingredients. Cook until noodles and peas are done.

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