Original Recipe From The Changeable table (she provides a GREAT step by step picture tutorial)
5 cups hot water
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)
Directions:
Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)
Directions:
Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.
What a wonderful fall dish. Perfect for those crisp Autumn nights.
This seems more like a thick and creamy soup then a dish. But a yummy one at that!
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