Saturday, March 8, 2008

Lion House Hearty Chicken Noodle Soup

2 tsp. chicken soup base, or 2 bouillon cubes
3 cups canned chicken stock (broth)
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (10 1/2 oz. each) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (equal amounts of flour and butter used to thicken). I don't even use roux. It is thick enough without it.
2 cups cooked diced chicken (sometimes I use a can of chicken)
2 1/2 oz. (about 4 cups) cooked noodles (I use "Country Pasta, homemade style egg pasta" from Costco. It's like homemade.)

Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.

My friends mom use to make this when I was in high school and it was always my favorite. We love it around here.


girlsmama said...

Wow! That sounds wonderful. I think I've got all that in my pantry. Maybe that's what we'll have for dinner tomorrow. I've go the recipe for Lion House rolls somewhere too! Yum!

Seesalou said...

sounds delicious. thanks for sharing. (those noodles are the best!! ...besides mom's real homemade ones of course)

Kristi said...

Yum. That sounds oh so good. Thanks for sharing.

Travis & Leslie said...

Thanks for sharing this... I looked everywhere online. This looks super yummy!!

De Ann said...

That's funny. I looked this recipe up online. Then I borrowed two cans of Cream of Chicken soup from YOU. I made the soup. Don said, "That is your best soup yet." Then I look at the recipe one more time before I close it and realized that it was your recipe. Now that is funny.