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water Starter potato onion wide egg noodles black pepper salt cream of chicken soup chicken noodle chicken
Viewed: 36 - Published at: 8 months agoIngredients
- 6 c. water
- 1 box chicken noodle soup starter
- approximately 1 c. finely diced potato (2 small or 1 large)
- 1/2 c. finely diced onion
- approximately 2 c. wide egg noodles
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1 (10 1/2 oz.) can cream of chicken soup
- 1 (10 1/2 oz.) can chicken noodle soup
- 1 medium stewed chicken
Method
- Bring the water to a boil in a 6 to 8-quart saucepan.
- Add the next 8 ingredients.
- Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
- Soup is better if the beginning 6 cups water is broth from stewing the chicken.
- Extra can of soup may be added to stretch recipe.
- Cook for approximately 30 minutes, until noodles and vegetables are done.
- Makes approximately 10 to 12 servings.
